Ingredients with Measurements:
- 1 bunch of fresh burnet leaves
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1/4 cup of balsamic vinegar
- 1 tablespoon of honey
Special equipment needed:
- Baking sheet
- Small saucepan
Step-by-step instructions:
1. Preheat your oven to 375°F (190°C).
2. Rinse the burnet leaves and pat them dry with paper towels.
3. Place the burnet leaves on a baking sheet and drizzle them with olive oil. Season with salt and pepper to taste.
4. Roast the burnet leaves in the preheated oven for 10-12 minutes, or until they are crispy and slightly browned.
5. While the burnet leaves are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey. Bring the mixture to a simmer over medium heat, stirring occasionally.
6. Reduce the heat to low and continue to simmer the mixture for 5-7 minutes, or until it has thickened and can coat the back of a spoon.
7. Remove the roasted burnet leaves from the oven and transfer them to a serving platter.
8. Drizzle the balsamic glaze over the roasted burnet leaves.
9. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 12 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 70
- Fat: 5g
- Carbohydrates: 6g
- Protein: 1g
- Fiber: 1g
- Sugar: 5g
- Sodium: 60mg
Substitutions for ingredients:
- Burnet leaves can be substituted with other leafy greens, such as kale or spinach.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the roasted burnet leaves for added crunch.
- Top the roasted burnet leaves with crumbled feta cheese or goat cheese for a tangy flavor.
Tips and tricks:
- Make sure to dry the burnet leaves thoroughly before roasting them to ensure they become crispy.
- Keep an eye on the balsamic glaze while it is simmering to prevent it from burning.
Storage instructions:
- Store any leftover roasted burnet leaves in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the roasted burnet leaves, place them on a baking sheet and heat them in a 350°F (175°C) oven for 5-7 minutes, or until they are heated through.
Presentation ideas:
- Serve the roasted burnet leaves on a white platter to showcase their vibrant green color.
- Garnish the platter with fresh herbs, such as parsley or chives.
Garnishes:
- Fresh herbs, such as parsley or chives.
Pairings:
- This dish pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve the roasted burnet leaves with a side of roasted vegetables, such as carrots or Brussels sprouts.
Troubleshooting advice:
- If the balsamic glaze is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to wash the burnet leaves thoroughly before using them in this recipe.
Food history:
- Burnet is a perennial herb that has been used for medicinal purposes for centuries.
Flavor profiles:
- The roasted burnet leaves have a slightly bitter and earthy flavor, while the balsamic glaze adds a sweet and tangy note.
Serving suggestions:
- Serve the roasted burnet leaves as an appetizer or side dish.
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