Slow Roasted Root Vegetables in Balsamic Glaze

As they say, winter has its own unique charm; enjoying a warm and delicious vegetable dish is undoubtedly a delightful experience.

This dish, "Balsamic Vinegar Slow-Cooked Winter Vegetables," features seasonal root vegetables like purple carrots, fennel, and onions. Using the French technique of slow roasting, the vegetables' natural sweetness and rich flavours are fully released. Each bite is infused with a robust caramelized aroma and a hint of balsamic vinegar tang, adding a warm and delightful touch to the chilly winter days.

Many root vegetables are seasonal during winter, so it's a great opportunity to make the most of these sweet and flavourful vegetables in your dishes.

In the preparation of this dish, we start by cutting the purple carrots, fennel, and onions into chunks and arranging them evenly on a baking tray. During the slow roasting process, these root vegetables gradually release their natural sugars. The low and slow cooking method allows the vegetables' surfaces to caramelize, creating an enticing sweet layer with each bite. The addition of balsamic vinegar introduces a subtle tanginess, enhancing the complexity of flavours and making the dish more balanced and captivating.

This Slow-Roasted Winter Vegetables is not only a delicious dish but also a comforting soul-soother during the cold season. Whether served as a main course or a side dish, it pairs perfectly with a variety of staples. The delicate roasted vegetables combined with the sweet and tangy balsamic vinegar offer both a satisfying flavour experience and a warm, comforting feeling, making it suitable for vegetarians as well. This winter, give this rich and flavourful vegetable dish a try!

Ingredients (serve 2)

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Purple Carrots	4 each
Fennel	2 each
Onion	1 bulb
Garlic	1 whole bulb
Balsamic Vinegar	50ml
Thyme	3 sprig
Sage	3 sprig
Water	100ml
Salt	1 tsp
Sugar	2 tsp
Olive Oil	to taste
Mature Cheddar Cheese	1 pc
Cashew Nuts (Roasted & Chopped)	10g

Steps

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1. Peel the garlic and cut it into cloves; peel and cut the onion into large pieces; peel and cut the purple carrots into chunks; wash and cut the fennel in half (or quarter depends on the size).

2. Preheat the oven to 130°C. Heat a pan over medium heat, add 2 tablespoons of oil, and sauté the garlic until it turns golden brown.

3. Add the other vegetables to the pan and give them a food sear until their surfaces are golden brown as well.

4. Add the thyme and sage to the pan, then stir in the black vinegar, sugar, and salt. Mix well. Next, pour in the water. Transfer everything to the oven and roast at 130°C (266°F) for 1 hour and 30 minutes.

5. After 1.5 hours of slow roasting, the sauce will have thickened. Once done, arrange the vegetables on a plate and shred some cheese over the top.

6. Finally, sprinkle some crushed cashews on top, and the dish is ready to serve.