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Side dishes and vegetables, vegetarian dishes and bakes 27
Roasted vegetables with balsamic sauce [Index: ] [Index: ]
MCRC00837927_BO_Gebackenes_Gemuese_m_Balsamicosauce-021_F39MCRC00837999_SE_Gebackenes_Gemuese_m_Balsamicosauce-022MCRC00900660_NF_Gebackenes_Gemuese_m_Balsamicosauce-014_RZ0VegetablesVegetarian recipesPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes
For 4 servings
Medium ovenproof dish
VEGETABLES:
200 g sweet potatoes
1 potato
2 carrots
1 turnip
400 g pumpkin, e.g. Hokkaido
2 tbsp olive oil
Salt
SAUCE:
1 onion
1 clove garlic
2 tbsp olive oil
5 tbsp white balsamic vinegar
3 tsp honey
100 ml cream
6 sage leaves, finely chopped
Salt
Pepper, freshly ground
Per serving
300 kcal, 25 g carbs, 20 g fat, 3 g protein, 2,1 BU
PREPARATION
1. Wash and peel the vegetables, and cut into very fine slices. Distribute in the ovenproof dish,
drizzle with olive oil, add salt and bake as indicated.
2. For the sauce, cut the onion and garlic very finely. Sweat the onion in 2 tbsp olive oil. Season to
taste with balsamic vinegar, honey, cream, sage and seasonings. Allow to boil for two minutes. Add
the garlic at the end.
3. Pour the sauce over the roasted vegetables and serve immediately.
Setting procedure:
Bread-baking
230 °C
Added steam, high
Cooking time: 20-25 minutes
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