Roasted Vegetables with Gorgonzola and Orange-Balsamic Reduction

14 Mar

After gorging myself on bacon-laden products over the weekend (that’s a post to come) I needed to eat something healthy that wasn’t carrot sticks or kale chips. I had carrots, sweet potatoes, kale, and onions on hand and this is what I came up with. Simple, easy, and damn good.

Two meal-sized servings:

3 – 4 large carrots, unpeeled and cut into bite-sized pieces (roughly)

1/2 onion, sliced

1/2 large sweet potato, peeled and diced (about 1 c)

1-2 c kale, sliced or roughly chopped

Olive oil



1/2 – 1 c Gorgonzola cheese, crumbled

1 c balsamic vinegar

2 – 3 Tbl sugar

1 Tbl orange zest

Preheat oven to 400 F. In a large glass baking dish or roasting pan combine carrots, sweet potato, onion, olive oil, salt, and pepper. Hand-toss to combine and coat vegetables with oil, and roast for roughly 30 minutes – or until the vegetables are cooked through and caramelized. At that point, toss in the kale and roast for 5 minutes more – or until the kale has crisped slightly.

To make the balsamic reduction: in a small sauce pan combine balsamic vinegar, orange zest, sugar, a pinch of salt, and a pinch of pepper. Bring to a boil, then simmer on low until it reaches a syrup-like consistency. Timing depends on your heat.

To assemble: plate your veggies, top with a good helping of Gorgonzola crumbles, and drizzle with the balsamic reduction. So good!


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