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Side dishes and vegetables, vegetarian dishes and bakes 39
Roasted vegetables with balsamic sauce [Index: ] [Index: ]
MCRC00837927_BO_Gebackenes_Gemuese_m_Balsamicosauce-021MCRC00837999_SE_Gebackenes_Gemuese_m_Balsamicosauce-022MCRC00900660_NF_Gebackenes_Gemuese_m_Balsamicosauce-014_RZ0VegetablesVegetarian recipesPreparation methodsRoastingMicrowaveRecipe categoriesVegetarian recipesSide dishes, Bakes
For 4 servings
Medium-sized ovenproof dish, glass dish with lid
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. Add the onion and 2 tbsp olive oil to a glass
dish, cover with the lid and sweat as indicated.
3. Season with balsamic vinegar, honey, cream, sage and seasonings, cover with the lid und cook the
sauce as indicated. Finally, add the garlic.
4. Pour the sauce over the roasted vegetables and serve immediately.
Setting procedure:
Vegetables:
Microwave combined
operation
Circo-roasting
180 °C
360 watts
Cooking time: 15-20 minutes
Sauce:
Glass dish with lid on the wire rack, level 1
Microwave 600 watts
Onions: 3 minutes
Sauce: 3-4 minutes