The only thing required of this delicious fall side is that you decide to make it early enough (you need about an hour). Otherwise, it is possible that it’s the easiest cooking endeavor of all time. And I think it’s a great (and easier and lower calorie) alternative to traditional holiday fare.
This dish can be prepared with basically any vegetable you have on hand. We actually ate it and yesterday’s potato gratin together, and I thought the sweet balsamic carrots and red onions complimented the creamy, cheesy potatoes really well.
Here’s what you need:
- Vegetables. Plan more than one cup of uncooked veggies per person (they will reduce a lot in the oven). I’d also keep in mind what will taste good with balsamic – i.e., no green peppers, but maybe red.
- Good quality balsamic vinegar
- Extra virgin olive oil
- Salt and pepper
- That’s all.
There can be a lot of juices from the vegetables over a long period of time, so I recommend lining your baking dish with aluminum foil. Beyond that, just chop/slice them to 1/4 inch thickness, and lay them in a single layer in your baking dish/sheet.
Okay, so that’s not exactly one layer, but one layer will make it cook fastest. I should have used a bigger pan and also made more veggies, because what you’re looking at in the first picture on the plate is this whole pan of veggies post-oven. This is probably about 1.5 cups of veggies raw. The red onions are the worst culprit for reducing in size. Use lots of them – they are delicious with the balsamic.
After you lay your veggies in the foil-lined pan, season very liberally with coarse salt and freshly-ground peppercorns. Then drizzle with equal parts olive oil and balsamic vinegar. You could add a touch of Dijon mustard. Bake them at 350 for about an hour, or until they are soft.