Recipes

[ALRATIBA]

@Citrine1 

About 1/2 cup vinegar to a couple of tablespoons of honey.  

Depends on how sweet you want it.  Give it a taste test.

[Citrine1]

Thanks @ALRATIBA .  Your ratio makes more sense now that I think about it.

[ALRATIBA]

@Citrine1 

Remember you are going to reduce it (boil down) so a lot of the liquid of the vinegar will burn off.  Don't cook it down to a syrup ... just slightly less watery.  

After a few times - you'll find the right proportions for your taste.

The first time  served the reduction, my guest ended up dipping everything in it.  It's been a big hit!

[SurferWife]

I ❤️❤️❤️❤️❤️❤️❤️❤️❤️ roasted brussel sprouts! Roasted eggplant is pretty darn good, too. Well, so is squash, broccoli...lots of vegetables taste super yummy roasted! 🍆 🥦 

[Scooby Doo]

I like to shake some Montreal Steak Seasoning on them when roasting.

[ECBG]

I do these too and love them with a little drizzled butter.  Roasting doesn't release the "sour" flavor they had when cooking in nwater.  

If you've never tried them, they're surprisingly mild!

[tucsongal]

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@ECBG wrote:

I do these too and love them with a little drizzled butter.  Roasting doesn't release the "sour" flavor they had when cooking in nwater.  

If you've never tried them, they're surprisingly mild!

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You may know this, but if you do you cook them in water, a pinch of sugar takes away that bitterness.

[Lilysmom]

@ALRATIBA et al, hereis another...

Prep time 10 mins

Cook time 40 mins

Total time 50 mins

Author: Canolainfo

Serves: 10 servings

Ingredients

▪ 1½ pounds tri-color potatoes, quartered

▪ 1 pound Brussels sprouts, cut in half

▪ 1 large red bell pepper, coarsely chopped

▪ 1 medium red onion, coarsely chopped

▪ 2 medium zucchini, cut lengthwise and sliced

▪ 2 medium carrots, sliced

▪ ⅓ cup non-GMO canola oil

▪ ¼ cup chopped fresh rosemary

▪ 2 teaspoons salt

▪ 1 teaspoon garlic powder

Instructions

1.  Preheat your oven to 400ºF.

2.  Place the potatoes, sprouts, bell pepper, onion, zucchini, and carrots in a large roasting dish or rimmed baking sheet. Drizzle on the oil,and sprinkle on the rosemary, salt, and garlic powder. Stir to thoroughly coat all of the vegetables.

3.  Bake for 40 minutes or until the vegetables are lightly browned

[Citrine1]

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@ALRATIBA wrote:

@Citrine1 

Remember you are going to reduce it (boil down) so a lot of the liquid of the vinegar will burn off.  Don't cook it down to a syrup ... just slightly less watery.  

After a few times - you'll find the right proportions for your taste.

The first time  served the reduction, my guest ended up dipping everything in it.  It's been a big hit!

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@ALRATIBA  Again, appreciate your input!  I would have boiled it down to a syrup -- now I know!  I can't wait to try this.  Like your guest, I'll probably dip everything in it.  I once had a balsamic reduction on a flatbread with cheese and garlic, and it was so delicious.  I knew right then that I'd like it with so many other foods.  

[KatieB]

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@ALRATIBA wrote:

@spiderw 

Make a roasted veggie medley!  

You can cut up all sorts of stuff ... beets, carrots, onions, white and sweet potatoes .... whatever you like.

Roast them all with oil / salt / pepper ..... and drizzle you favorite stuff over.  I've even heated up some salad dressing ...  Italian / Honey Mustard / Sweet Onion Ranch / eetc.

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@ALRATIBA   The Sweet Onion Ranch dressing sounds so good.  What brand is it or is it a dressing you have made yourself?  Thank You!