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Baked Strawberries
Side Dish American

Baked Strawberries

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Quarter large strawberries and halve small ones; place on a rimmed baking sheet. Toss with balsamic vinegar, sugar, vanilla extract, and salt to coat; spread into a single layer.
  3. 3 Bake in the preheated oven until tender, about 20 minutes. Stir well; spread into a single layer. Continue baking until juices start to thicken, about 10 minutes more.

By LauraF

Roasted Balsamic Cauliflower
Side Dish American

Roasted Balsamic Cauliflower

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Stir together olive oil, balsamic vinegar, salt, and garlic in a bowl. Add cauliflower and toss to coat. Spread mixture onto the prepared baking sheet.
  3. 3 Bake in the preheated oven until tender, stirring occasionally, about 20 minutes.

By hike4diamonds

Balsamic Roasted Carrots
Side Dish American

Balsamic Roasted Carrots

4.6

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking dish with aluminum foil; set aside.
  2. 2 Combine carrots, olive oil, salt, and pepper in a resealable plastic bag and seal well; alternatively, use the carrot bag. Toss to coat evenly. Pour carrots into the prepared baking dish.
  3. 3 Bake in the preheated oven until tender, about 30 minutes. Sprinkle balsamic vinegar over carrots; shake the dish to coat evenly. Return to the oven and continue baking until liquid is absorbed, 5 to 10 minutes. Serve hot.

By ekc364

Air Fryer Asparagus and Tomatoes with Balsamic Drizzle
Side Dish American

Air Fryer Asparagus and Tomatoes with Balsamic Drizzle

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's directions.
  2. 2 Pour balsamic vinegar into a microwave-safe container. Cook on high power until vinegar is reduced by half, 2 1/2 to 3 minutes. Set aside.
  3. 3 Combine asparagus, cherry tomatoes, olive oil, salt, and pepper in a large bowl and toss until well combined. Spread out vegetables in the air fryer basket in a single layer. You might need to cook in batches.
  4. 4 Cook in the air fryer until asparagus is lightly browned and the tomatoes begin to burst, about 10 minutes.
  5. 5 Place vegetables on a serving platter and drizzle with reduced balsamic vinegar. Sprinkle with feta cheese and serve warm.

By Bibi

Maple Glazed Carrots with Bacon
Side Dish American

Maple Glazed Carrots with Bacon

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
  2. 2 Whisk maple syrup, balsamic vinegar, and salt together in a large bowl. Cut peeled carrots in half lengthwise and diagonally slice into 1/2-inch thick pieces. Add carrots to maple syrup mixture and stir until carrots are well coated, reserving any leftover maple mixture for later. Spread out carrots in a single layer on the prepared baking sheet.
  3. 3 Roast carrots for 10 minutes. Turn carrots and continue to roast until done, 10 to 15 more minutes. Depending on the size of your carrots they might even take longer.
  4. 4 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Allow to cool slightly and coarsely crumble.
  5. 5 Once carrots are tender, transfer to a bowl and sprinkle with bacon and pecans. Drizzle with any leftover maple mixture and toss until well combined. Garnish with chopped parsley and serve immediately.

By lutzflcat

Easy, Tasty Beets
Side Dish American

Easy, Tasty Beets

4.9

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Shred beets in a food processor fitted with the shredding blade.
  2. 2 Melt butter in a skillet over medium heat. Add shredded beets; cook and stir until slightly softened, about 5 minutes.
  3. 3 Add water to skillet; cover. Simmer until beets completely softened, about 10 minutes. Stir in balsamic vinegar; season with salt and pepper.

By ddow

Grilled Eggplant with Balsamic Vinegar Relish
Side Dish American

Grilled Eggplant with Balsamic Vinegar Relish

5.0

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
  2. 2 Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
  3. 3 Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.

By Kim's Cooking Now

Balsamic Mushrooms
Side Dish American

Balsamic Mushrooms

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat olive oil in a skillet over medium-low heat. Add garlic and sauté until fragrant but not brown, about 2 minutes.
  2. 2 Add mushrooms and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in balsamic vinegar and wine; cook until mushrooms are tender, about 2 more minutes. Season with salt and pepper.

By CHRISTYJ

Red Onion Marmalade
Side Dish American

Red Onion Marmalade

4.9

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Heat oil and butter in a large skillet over medium heat until butter melts. Add onions and sugar; cook and stir until onions start to caramelize, about 15 minutes.
  2. 2 Pour red wine and balsamic vinegar into the skillet and bring to a boil. Reduce the heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.

By kdominy

Easy Grilled Vegetables
Side Dish American

Easy Grilled Vegetables

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for high heat.
  2. 2 Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
  3. 3 Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with oil mixture.
  4. 4 Place the pan on the preheated grill and cook until vegetables are tender, turning once, 10 to 15 minutes.

By ilise19

Balsamic Grilled Baby Potatoes
Side Dish American

Balsamic Grilled Baby Potatoes

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Gather the ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Place a 24-inch long piece of heavy-duty aluminum foil on a flat work surface. Spread potatoes onto the middle of the foil. Drizzle vinegar and olive oil over potatoes; season with onion powder, salt, and pepper. Distribute butter chunks evenly over potatoes.
  3. 3 Bring two shorter edges of the foil up and around potatoes; fold together several times at the top to create a seam. Fold the remaining two edges to seal the packet.
  4. 4 Place packet of potatoes (with the seam facing up) on the preheated grill. Cook until potatoes are tender, about 25 minutes, turning and shaking the packet several times during cooking to redistribute potatoes.
  5. 5 Remove from the grill and keep packet sealed until ready to serve. Be careful when opening as potatoes will be very hot and steam will release quickly.

By CanadianCook

Glazed Root Vegetables
Side Dish American

Glazed Root Vegetables

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.

By Scott Koeneman

Garlicky Oven-Roasted Beets
Side Dish American

Garlicky Oven-Roasted Beets

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 475 degrees F (245 degrees C). Line a shallow baking dish with aluminum foil.
  2. 2 Trim and discard beet greens; cut off and discard beet bottoms. Place beets, top-sides up, in the prepared baking dish.
  3. 3 Combine olive oil, garlic, balsamic vinegar, thyme, and honey in a bowl; spoon over beets. Season with salt and black pepper.
  4. 4 Roast in the preheated oven until tender and caramelized, 50 to 60 minutes. Remove from the oven. Peel when cool enough to handle.

By Kristin Licavoli

Awesome Summer Watermelon Salad
Side Dish American

Awesome Summer Watermelon Salad

4.4

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Mix the vinegar and Dijon mustard in a bowl. Stir the garlic, salt, and pepper into the mixture. Slowly stream the olive oil into the dressing while whisking vigorously. Place the dressing in the refrigerator until ready to use.
  2. 2 Combine the watermelon, feta cheese, and red onion in a large bowl; toss lightly to mix. Season with the coarsely ground black pepper. Pour about half the dressing over the salad; gently toss to coat. Refrigerate the salad at least 30 minutes. Drizzle the remaining dressing over the salad just before serving.

By MomZilla Evin

Caramelized Pearl Onions with Balsamic Glaze
Side Dish American

Caramelized Pearl Onions with Balsamic Glaze

3.8

Prep
Cook
Total

Instructions

  1. 1 Adjust oven rack to low position and heat oven to 425 degrees.
  2. 2 Toss onions with oil, sugar, salt and pepper in medium bowl. Transfer to a cookie sheet with rim in a single layer. Roast onions until golden brown, about 30 minutes, stirring at 20 minutes and again at 25 minutes, adding garlic at this point.
  3. 3 Meanwhile, bring vinegar to boil; simmer over medium-high heat, about 10 minutes, until reduced to 1/3 cup - it should be a thin syrup. Put onions into a bowl, add reduced vinegar and parsley; toss to coat. Serve hot, warm or at room temperature.

By Allrecipes Member

Watermelon Tomato Salad With Balsamic Dressing
Side Dish American

Watermelon Tomato Salad With Balsamic Dressing

4.5

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Place watermelon cubes, tomato, sweet onion, and green onion into a salad bowl. In a separate bowl, whisk together the balsamic vinegar, olive oil, and sweetener until the sweetener has dissolved. Pour the dressing over the salad, and lightly toss; sprinkle with salt and black pepper to taste.
  2. 2 Refrigerate at least 30 minutes before serving.

By klcrfa

Eggplant and Tomato Casserole
Side Dish American

Eggplant and Tomato Casserole

3.9

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt and let stand for about 10 minutes. Drain off liquid.
  2. 2 Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant and quickly brown on each side.
  3. 3 Place one layer of eggplant slices into an 8-inch square baking dish. Cover with some tomato slices, then a few onion slices. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything.
  4. 4 Stir bread crumbs and remaining 2 tablespoons olive oil together in a small bowl; season with salt and pepper. Spread in a layer over vegetables.
  5. 5 Bake in the preheated oven until eggplant is tender and topping is golden brown, 25 to 30 minutes.

By Luke Patterson

Balsamic Brussels Sprouts with Feta Cheese and Walnuts
Side Dish American

Balsamic Brussels Sprouts with Feta Cheese and Walnuts

4.6

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Combine Brussels sprouts, red onion, and garlic in a bowl; drizzle balsamic vinegar, olive oil, and maple syrup over top and toss to coat. Season with salt and black pepper; transfer to a baking sheet.
  3. 3 Roast in the preheated oven until sprouts are tender and sauce thickened, about 40 minutes.
  4. 4 Transfer Brussels sprouts mixture to a serving bowl. Add walnuts, cranberries, and feta cheese; stir to combine.

By Raechel Valerius

Emily's Strawberry Balsamic Salad
Side Dish American

Emily's Strawberry Balsamic Salad

4.8

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 To make the dressing, place the balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt, and pepper in the bowl of a mini food processor. Pulse until blended. Slowly pour in the olive oil, and pulse again until thoroughly blended. Set aside or refrigerate until needed.
  2. 2 Divide lettuce between 6 serving plates, and top with red onion, almonds, strawberries, and feta cheese. Serve dressing on the side.

By Cincy Emily

Black-Eyed Pea Salad
Side Dish American

Black-Eyed Pea Salad

4.5

Prep
30 min
Cook
Total
510 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
  3. 3 In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables.
  4. 4 Cover, and chill in the refrigerator 8 hours, or overnight.

By LADYEM

Broiled Tomatoes
Side Dish American

Broiled Tomatoes

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place an oven rack 6 inches from the top of the oven, preheat the broiler, and and arrange tomato slices on a foil-lined baking sheet.
  2. 2 Combine olive oil, basil, oregano, garlic, salt, and pepper in a bowl and brush onto the tops of the tomatoes.
  3. 3 Combine bread crumbs, mozzarella cheese, and Parmesan cheese in a small bowl and sprinkle the mixture over the tomatoes.
  4. 4 Place under the broiler until topping starts to brown, 3 to 4 minutes, checking frequently to avoid burning.
  5. 5 Transfer tomatoes to a plate, drizzle with balsamic vinegar, and serve.

By lutzflcat

Eggplant Mixed Grill
Side Dish American

Eggplant Mixed Grill

4.6

Prep
15 min
Cook
12 min
Total
150 min

Instructions

  1. 1 In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
  2. 2 Preheat the grill for high heat.
  3. 3 Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.

By kelcampbell

Pressure Cooker Kale Greens
Side Dish American

Pressure Cooker Kale Greens

4.9

Prep
5 min
Cook
22 min
Total
27 min

Instructions

  1. 1 Heat olive oil in a pressure cooker over medium heat. Stir in turkey bacon, onion, celery, and red pepper flakes; cook until turkey bacon is browned and onion is translucent, about 8 minutes. Stir in garlic; cook until fragrant, about 3 minutes more. Add kale gradually; cook and stir until just wilted, about 1 minute. Stir in chicken broth, balsamic vinegar, bouillon cubes, sugar, and pepper.
  2. 2 Cover pressure cooker with lid and cook kale according to manufacturer's instructions, about 10 minutes. Remove from heat and release pressure through natural release method. Open the pressure cooker carefully; stir in salt and hot pepper sauce.

By Sticky

Roasted Pumpkin with Root Vegetables and Broccoli
Side Dish American

Roasted Pumpkin with Root Vegetables and Broccoli

4.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray.
  2. 2 Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
  3. 3 Whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and sea salt together in a small bowl; pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer.
  4. 4 Bake in preheated oven until all vegetables are tender, about 35 minutes.

By KSchirm13

Honey Orange Green Beans
Side Dish

Honey Orange Green Beans

4.1

Prep
15 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Stir the honey, orange zest, garlic, soy sauce, balsamic vinegar, pepper, and water together in a bowl. Add the green beans and toss to coat. Allow to soak for 20 minutes, mixing every 5 minutes.
  2. 2 Heat the olive oil in a saucepan over low heat; add the green beans to the hot oil and cover the saucepan. Pour the green beans and sauce into the pan and cook, shaking the pan regularly, until the beans are slightly tender, about 5 minutes. Add the tomatoes to the green beans, replace the cover, and continue cooking until the green beans are cooked though yet slightly crispy, about 5 minutes more.

By jennzy910

Stovetop Green Beans
Side Dish

Stovetop Green Beans

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat until some of the fat renders into the pan, about 5 minutes. Stir onion and garlic into the bacon and continue cooking until the bacon is crisp and the onion is translucent, about 5 minutes more.
  2. 2 Stir green beans, water, vinegar, salt, and pepper into the bacon; cook at a simmer until the liquid is mostly evaporated, 10 to 12 minutes. Top with bread crumbs and cheese; stir gently.

By Barbara

Strawberry Mango Mesclun Salad
Side Dish

Strawberry Mango Mesclun Salad

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place sugar, oil, salt, and vinegar in a jar with a lid. Seal the jar and shake vigorously to mix.
  2. 2 In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, mango, and onion. To serve, toss with dressing and sprinkle with almonds.

By scoopnana