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Balsamic Glazed Roast Vegetables

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.1924
Energy (kCal)390.92
Carbohydrates (g)37.3854
Total fats (g)27.146
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 220°C Line a large roasting pan with baking paper. Remove core from parsnip (if woody) and cut into similar sized chunks to swede and turnip. Spread vegetables in a single layer in roasting pan. | 2. Make balsamic glaze: Place oil, maple syrup, vinegar, garlic and salt and pepper in a screw-top jar. Secure lid and shake to combine. Heat a frying pan over medium-high heat. Add glaze and cook, stirring occasionally, for 5 minutes or until hot. | 3. Pour glaze over vegetables and toss gently to coat. Roast vegetables, turning once, for 1 hour or until tender. Season with salt and pepper and serve with roast, grilled or pan-fried meat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    parsnip 2 halved peeled - - - -
    swede 2 peeled cut - - - -
    turnip 2 peeled cut 34.16 7.8446 1.0979999999999999 0.122
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    maple syrup 2 tablespoons 104.0 26.816 0.016 0.024
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    garlic clove 2 crushed - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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