Roasted potatoes with red onion and balsamic vinegar glaze
(0)
55 min
Quick
Sezamo
Cartofi rumeniți la cuptor cu ceapă roșie dulce, caramelizată lent cu oțet balsamic de Modena și usturoi aromat. O garnitură sau fel principal de toamnă, plin de savoare și contrast delicios între cartofii crocanți și dulceața acidulată a cepei.
Preparation method
Ingredient preparation
Preheat the oven to 200°C (top-bottom heat with fan). Wash the potatoes thoroughly, peel them, and cut them into even cubes or wedges of about 2-3 cm.
Peel the red onion and cut it into thick wedges (large petals) so that it retains its texture while roasting. Crush the garlic cloves or slice them thinly.
Seasoning and baking
Place the potato cubes and red onion wedges on a large baking sheet lined with baking paper. Add the garlic cloves.
Chef's tip
For an even deeper caramelization, you can add 1/2 teaspoon of honey or brown sugar to the balsamic vinegar before tossing the vegetables.
Do not overcrowd the vegetables on the baking sheet; if they overlap, they will steam instead of browning and becoming crispy. Use two baking sheets if necessary.
27 min
Under an hour
