Balsamic Roasted Onions and Potatoes
Description: Dive into the delightful medley of Balsamic Roasted Onions and Potatoes—a savory and robust side dish that brings together the comforting flavors of tender potatoes and sweet caramelized onions, all elevated by the tangy richness of balsamic vinegar. Perfect for pairing with a variety of main courses or enjoying as a standalone treat. This recipe from Love With Recipes is a true culinary delight!
Category: Potato
Keywords: Onions, Vegetable, European, Savory, Oven, < 4 Hours
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients:
- 1 large red onion, sliced into wedges
- 3 medium potatoes, peeled and cut into chunks
- 6 tablespoons butter
- 3/4 cup balsamic vinegar
- Fresh sage leaves (about 6), finely chopped
- Salt and pepper to taste
Instructions:
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Preheat the Oven: Begin by setting your oven to 400°F (200°C) to prepare for the roasting process. The preheated oven will ensure that your vegetables cook evenly and develop a beautiful caramelized crust.
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Prepare the Vegetables: In a large skillet, melt 6 tablespoons of butter over medium heat. Once the butter has melted and is bubbling gently, add the sliced red onion and cut potatoes. Toss them in the butter to ensure they are well coated. Continue cooking the vegetables, turning them occasionally, until they become golden brown and slightly crispy. This step will take about 10 minutes and helps to develop a deep, rich flavor in the vegetables.
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Season and Flavor: Season the vegetables with salt and pepper according to your taste preferences. Sprinkle the finely chopped fresh sage leaves over the onions and potatoes, and pour in half of the balsamic vinegar. Stir well to distribute the flavors evenly. The sage adds a fragrant and earthy note, complementing the balsamic vinegar perfectly.
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Transfer to Ovenproof Dish: Carefully transfer the butter-coated vegetables to an ovenproof dish. Make sure to spread them out evenly to ensure even roasting. Cover the dish with a lid or aluminum foil.
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Roast the Vegetables: Place the covered dish in the preheated oven and bake for 20 minutes. After 20 minutes, remove the cover and add the remaining balsamic vinegar to the vegetables. Continue roasting the uncovered dish for an additional 20 to 30 minutes, or until the potatoes are tender and cooked through. The uncovered roasting allows the balsamic vinegar to reduce and glaze the vegetables, enhancing their flavor and texture.
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Serve: Once the vegetables are tender and caramelized, remove them from the oven. Serve the Balsamic Roasted Onions and Potatoes hot as a delectable side dish. They pair wonderfully with roasted meats, grilled chicken, or even as a flavorful addition to salads.
Nutritional Information (Per Serving):
- Calories: 756.6
- Fat Content: 46.5 grams
- Saturated Fat Content: 29.3 grams
- Cholesterol Content: 122 mg
- Sodium Content: 441.2 mg
- Carbohydrate Content: 78.3 grams
- Fiber Content: 9.4 grams
- Sugar Content: 14.7 grams
- Protein Content: 8.8 grams
Enjoy this recipe that beautifully combines the sweetness of onions, the heartiness of potatoes, and the tangy depth of balsamic vinegar. It’s a perfect side dish for any occasion, bringing both flavor and comfort to your meal!
