Balsamic Roasted Veggie and White Bean Pasta Recipe
One bite of this Balsamic Roasted Veggie and White Bean Pasta and you'll want to make it all summer long! It's LOADED with veggies in every bite and finished with pesto and white beans. Roasted zucchini, yellow squash, zucchini, cherry tomatoes, red onion, mushrooms, peppers, and broccoli – SO good, and picky husband approved!
Find the full recipe here:
Roasted vegetables with balsamic vinegar and feta cheese.
Crunchy and easy to make vegetables with balsamic vinegar and feta cheese.
Why are a restaurant's vegetables so much better than homemade ones?
Today, I show you why roasted vegetables at a restaurant are so good and how you can replicate them at home.
Inspired from @internetshaquille ‘s vid ➡️
Why are Restaurant Burritos Better than Homemade?:
???? RECIPE Link(s):
Roasted Carrots w/ Rosemary -
Cheesy & Garlicky Roasted Broccoli -
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▪ The Food Lab by J. Kenji Lopez Alt -
▪ Salt, Fat, Acid, Heat by Samin Nosrat:
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USEFUL KITCHEN GEAR
????Thermapen Thermometer:
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⚖ Scale:
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⏱ TIMESTAMPS:
0:00 Intro
0:28 Restaurant vs Home Cook
1:32 1. Salt is the seasoning, not herbs or spices
4:40 2. Use fats, thoughtfully
6:56 3. Embrace high heat (+ convection)
8:12 4. Give the vegetables space and time
9:21 5. Try parboiling
10:30 6. Frozen vegetables are your friend
11:41 7. Add flavor enhancers after roasting
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.
Mediterranean Pasta Salad with oven-roasted vegetables (vegan & gluten free)
A quick and simple pasta salad recipe. Full recipe:
Or below:
INGREDIENTS (SERVES 2)
1 red bell pepper
1 onion
1 Courgette
1 tsp olive oil
2 tbsp balsamic vinegar
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp agave syrup
1 tbsp mustard (medium hot)
Salt and pepper
100 g glutenfree pasta
1 tbsp pine nuts
Fresh or dried herbs
METHOD
Follow the instruction on the package to cook the pasta. Preheat the oven to 180 °C / 350 °F.
Peel, halve and slice onion. Wash, halve and slice courgette. Wash and cut into strips bell pepper. Put the vegetables on a baking sheet with baking paper, sprinkle 1 tsp olive oil over the vegetables and roast for 25 minutes.
Mix balsamic vinegar, lemon juice, 1 tbsp olive oil, agave syrup, mustard, salt and pepper. Mix pasta, vegetables and the dressing. Top it with pine nuts. If you like you can roast the pine nuts. Than, sprinkle herbs over the salad. I used dried herbs (marjoram, thyme and basil). Refrigerate the salad for 1 hour.
Roasted Vegetables Over Pesto Sauce With A Balsamic Reduction Drizzle
These roasted vegetables over homemade pesto sauce with a balsamic reduction drizzle are scrumptious.
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Roasted Vegetables Over Pesto Sauce & Balsamic Reduction Drizzle
In this recipe you can use as many vegetables as you care to cook. You can also use other veggies if you like. Just make sure to cut them into similar sizes. Keep in mind some veggies may cook up quicker than others. If you lay them on a baking sheet grouped by type, they when say asparagus is done before everything else, you can remove them easily from the pan because they are grouped together.
Ingredients:
Handful of baby carrots or regular, peeled and cut into 1 inch pieces
1 bunch of organic broccoli florets
½ lb. asparagus spears
2 organic gold potatoes, cut into 1 to 2 inch chunks
2 small organic sweet potatoes, cut into 1 to 2 inch chunks
1 medium beet, cut into 1 inch chunks
Olive oil
Salt
2 cups of balsamic vinegar, the inexpensive stuff
Pesto Sauce:
1 cup fresh basil leaves, approx. 4 oz.
4 cloves of garlic, paper skin left on
Heaping ⅓ cup raw walnuts, organic
1 bunch of fresh organic parsley
1 tbsp. Fresh lemon juice
Salt
¼ cup or more olive oil
Directions:
Preheat oven to 425 degrees F.
Rinse and slice all the veggies into similar sizes. Be sure to dry the veggies so they roast and not steam. Drizzle olive oil over all the vegetables on a baking sheet. It works best to just use your hands to rub the oil in. Then season with salt.
Place the veggies in the oven and bake for 20 minutes. At which point stir and see how they are doing. You want to see a little charing going on. Place back in the oven and check again in about 6 to 8 minute increments. Once the potatoes are soft, remove from the oven and keep warm.
While the veggies are roasting in the oven, pour the balsamic vinegar into a saucepan over medium high heat. Bring to a boil, then reduce heat to simmer for 30 minutes or until reduced by 2/3rd’s and thickened up. Set aside to cool. The reduction will thickens as it cools.
In a small saucepan place the cloves of garlic over medium heat. Remember to leave the skins on the garlic as this will help keep the garlic from burning while it is cooking. Rotate the garlic cloves as they cook to brown up all sides. This can take 10 to 15 minutes. The garlic will become soft when squeezed.
Once done, place the cloves in a bowl to cool. Then add the walnuts to the pan to toast over medium low. Remember in both cases, the pan is dry, you are not adding any oil to it.
Toss the walnuts as they brown up. This should take between 3 and 5 minutes. When the walnuts are done, pour them into the bowl with the garlic to cool.
Place the basil, parsley, lemon juice, walnuts, garlic (peeled), and salt into a food processor and pulse until broken down. Scrape the sides down frequently to keep the ingredients in the cutting area. Slowly drizzle the olive oil into the sauce until you get a smooth consistency.
Pour the pesto sauce into a saucepan and heat until warm.
To serve, spread pesto sauce on a plate and add the roasted veggies on top. Drizzle a small amount of balsamic reduction overall. This makes a delicious side dish.
Thanks for watching and sharing!
Rockin Robin
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One Pan Roasted Vegetables - Super Easy Bake and forget!
Roasting vegetables is a culinary marvel that effortlessly combines simplicity with sensational flavours. What sets this cooking method apart is its sheer convenience and ease of execution. By cutting the veggies to the right size, you can bake and forget for 30 minutes. No adding halfway through and no flipping.
The beauty of roasting lies in its hands-off nature. Once your veggies are in the oven, you're free to indulge in other tasks or simply savour a moment of relaxation. As they roast, the high heat works its magic, transforming the ordinary into the extraordinary. The aromas that waft from your oven are an enticing preview of the culinary delight to come.
What's truly remarkable about roasting veggies is how effortlessly it elevates everyday ingredients into a mouthwatering masterpiece.
Vegetables require ample space! The greater the space they have on your baking sheet, without overcrowding, the superior their roasting outcome. When veggies overlap, they tend to steam instead of achieving that desired roasted texture, resulting in somewhat limp and soggy flavours.
Preheat your oven to a scorching 400°F - 200°C to ensure that the vegetables become tender on the inside and acquire that delightful caramelised exterior. Then lower to 350°F - 180°C once you put in your veggies.
Apply just enough olive oil to thinly coat the vegetables evenly. Too little can lead to burning and drying out, while excessive oil makes them overly oily and soggy.
Be patient and allow them to bake sufficiently to achieve those golden brown edges; this is where the true flavour magic happens!
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