Best 7 Sicilian Style Roasted Vegetables With Balsamic Syrup Recipes

Sicilian style roasted vegetables with balsamic syrup is a vibrant and flavorful dish that captures the essence of Mediterranean cuisine. Featuring a delightful mix of fresh vegetables, succulent herbs, and a sweet and tangy balsamic syrup, this dish is a feast for the senses and a perfect addition to any gathering. Whether you're a seasoned chef or a home cook looking for a new culinary adventure, this recipe promises to tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

ROASTED VEGETABLES WITH BALSAMIC GLAZE

Roasted Vegetables with Balsamic Glaze image

Provided by Trisha Yearwood

Categories side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 large sweet onions, peeled and cut into quarters
2 sweet potatoes, peeled and cut into 1-inch pieces
8 ounces Brussels sprouts, trimmed and halved
1/2 medium butternut squash, peeled and diced
8 ounces carrots, peeled and cut on the bias into 1-inch slices
8 ounces fingerling potatoes, halved
1 head garlic, cloves separated and left unpeeled
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup vegetable broth
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons country Dijon mustard (see Cook's Note)
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper

Steps:

For the roasted vegetables: Preheat the oven to 400 degrees F.
In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

BALSAMIC-ROASTED VEGETABLES

Balsamic-Roasted Vegetables image

If you're tired of the same old side dishes, this recipe is for you! Wonderfully unique flavors of balsamic vinegar, garlic, and thyme combine to make a roasted vegetable dish that is going to win you many compliments!

Provided by Cindy Davis

Categories Side Dish Vegetables Carrots

Time 1h30m

Yield 8

Number Of Ingredients 10

Ingredients

cooking spray
10 medium potatoes, peeled and cubed, or more to taste
4 large carrots, peeled and cut into 1/2-inch chunks
1 medium onion, cut into 1/4-inch slices
⅓ cup balsamic vinegar
¼ cup unsalted butter, melted
8 sprigs fresh thyme
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 59.9 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.1 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 338.1 mg, Sugar 5.8 g

BALSAMIC ROASTED VEGETABLES

Balsamic Roasted Vegetables image

An easy Balsamic Roasted Vegetables recipe

Provided by Kelsey Nixon

Categories Onion Side Roast Vegetarian Low Cal High Fiber Dinner Eggplant Bell Pepper Squash Low Cholesterol Vegan Yellow Squash Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
3 garlic cloves, pressed
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh basil
2 large red onions, halved, thinly sliced
1 yellow bell pepper, cut into 1/2-inch-wide strips
1 red bell pepper, cut into 1/2-inch-wide strips
1 orange bell pepper, cut into 1/2-inch-wide strips
1 1-pound eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds
1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds
Coarse kosher salt

Steps:

Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
Preheat oven to 450°F. Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.

SICILIAN STYLE ROASTED VEGETABLES WITH BALSAMIC SYRUP

Sicilian Style Roasted Vegetables With Balsamic Syrup image

One of the winning recipes from up and coming student chefs! This would be a great side dish for the holidays! Adapted from Vegetarian Times magazine.

Provided by Sharon123

Categories Peppers

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb green beans, trimmed
1 large red bell pepper, sliced lengthwise into 1/2 inch strips
1/2 cup red onion, sliced thin
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/3 cup balsamic vinegar
1/4 cup fresh orange juice (pineapple juice would be good here too)
1 teaspoon fresh lemon juice
1 teaspoon grated orange zest

Steps:

Preheat oven to 375*F.
Toss green beans and bell pepper strips with oil, salt, and pepper in a large bowl. Spread in a single layer on a baking sheet and roast 20-25 minutes or until vegetables are crisp tender and beginning to brown, stirring occasionally.
Bring the balsamic vinegar to a boil in a small saucepan over medium high heat. Simmer 5-7 minutes, or until vinegar is thick and syrupy, stirring occasionally.
Toss green bean mixutre with orange juice, lemon jucie, and orange zest in a large bowl. Season with salt and pepper, if desired.
Transfer to a serving dish, and drizzle with the balsamic vinegar syrup. Enjoy!

BALSAMIC ROASTED VEGETABLES

Balsamic Roasted Vegetables image

The vegetables are so wonderful roasted this way, this baste gives a slight caramel flavour to the vegetables. I used the squeeze bottle of Golden Syrup for this recipe, so much easier! I think any vegetable that you normally would roast, could be roasted with this baste.

Provided by Tisme

Categories Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons golden syrup
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
500 g pumpkin, butternut skin on, cut into 3 cm chunks
2 large carrots, peeled and quartered lengthwise
2 large parsnips, peeled and quartered lengthwise
1 large red onion, peeled and cut into quarters
2 large zucchini, cut into 2 . 5cm slices
freshly ground sea salt
fresh ground black pepper

Steps:

Preheat oven to 190ºC conventional or 170ºC fan forced.
Mix together the basting ingredients.
Combine the pumpkin, carrot, parsnip and onion in a baking dish lined with baking paper . Brush with baste and make sure all the vegetables are coated really well.
Bake vegetables for 30 mins, add the zucchini and baste, basting all the other vegetables again. Continue cooking another 20 mins or until vegetables are tender.
Season and serve.

Nutrition Facts : Calories 184.6, Fat 7.6, SaturatedFat 1.2, Sodium 48.5, Carbohydrate 29.3, Fiber 4, Sugar 12.6, Protein 4

SICILIAN-STYLE ROASTED VEGETABLES WITH BALSAMIC SYRUP

Sicilian-Style Roasted Vegetables with Balsamic Syrup image

We had extra green beans and red bell peppers, so I decided to roast them and treat them in the classically Sicilian agrodolce style by tossing the vegetables with orange and lemon juices and then drizzling them with reduced balsamic vinegar.

Provided by Joan Hunt @vegancook

Categories Other Main Dishes

Number Of Ingredients 9

Ingredients

1 pound(s) green beans, trimmed
1 large red bell pepper, sliced lengthwise into 1/2-inch-thick strips
2 tablespoon(s) olive oil
1/2 teaspoon(s) sea salt
1/4 teaspoon(s) freshly ground black pepper
1/3 cup(s) balsamic vinegar
1/4 cup(s) fresh orange juice
1 teaspoon(s) fresh lemon juice
1 teaspoon(s) grated orange zest

Steps:

Preheat oven to 375°F. Toss green beans and bell pepper strips with oil, salt, and pepper in large bowl. Spread in single layer on baking sheet, and roast 20 to 25 minutes, or until vegetables are crisp-tender and beginning to brown, stirring occasionally.
Bring vinegar to a boil in small saucepan over medium-high heat. Simmer 5 to 7 minutes, or until vinegar is thick and syrupy, stirring occasionally.
Toss green bean mixture with orange juice, lemon juice, and orange zest in large bowl. Season with salt and pepper, if desired. Transfer to serving dish, and drizzle with balsamic vinegar syrup.

SICILIAN GRILLED VEGETABLE SALAD

Sicilian Grilled Vegetable Salad image

A great way to use fresh garden vegetables. Serve chilled as a summer salad or a side dish for steak. Can be served on top of bread or on a bed of lettuce. A recipe from Sicily.

Provided by impellizzeri kitchen

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 8h45m

Yield 8

Number Of Ingredients 10

Ingredients

1 large eggplant, peeled and cut into 1/2-inch slices
1 large sweet onion, peeled and halved
1 red bell pepper, halved and seeded
1 green bell pepper, halved and seeded
1 small zucchini, cut into 1/2-inch slices
8 fresh tomatoes, chopped
¼ cup balsamic vinegar
¼ cup olive oil
12 fresh basil leaves
salt and pepper to taste

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl.
Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.

Nutrition Facts : Calories 127.5 calories, Carbohydrate 15.4 g, Fat 7.3 g, Fiber 5.4 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 31.8 mg, Sugar 8.4 g

Tips:

Prepare your vegetables properly: Wash and cut your vegetables into uniform sizes to ensure even cooking.
Use a variety of vegetables: Don't limit yourself to just a few types of vegetables. Experiment with different combinations to create a colorful and flavorful dish.
Roast your vegetables at a high temperature: This will help to caramelize the vegetables and give them a delicious crispy texture.
Toss your vegetables with olive oil and seasonings before roasting: This will help to coat the vegetables and prevent them from drying out.
Use a balsamic syrup instead of vinegar: A balsamic syrup will add a rich, sweet flavor to your vegetables.
Serve your roasted vegetables immediately: Roasted vegetables are best served hot, so don't let them sit for too long before eating.

Conclusion:

Sicilian-style roasted vegetables with balsamic syrup is a delicious and healthy side dish that can be enjoyed by people of all ages. This dish is also a great way to use up leftover vegetables, so it's a great option for busy families. If you're looking for a tasty and nutritious way to add more vegetables to your diet, give this recipe a try. You won't be disappointed!

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