Third Coast Kitchen

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How to Make Well Dressed Veggies: Meet Balsamic Bliss

Gluten Free· Recipes· Sauces· Vegetables

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You’re cruising the aisles at the grocery store, donning your typical “running errands outfit” of workout pants and a (kinda cute) sweatshirt, when you see a fellow shopper sort of swishing through the produce section, shoulders back, head held high, and they are just SO WELL DRESSED. They look … downright delicious! The reality is most people look better when well dressed and vegetables are no different. When properly dressed, seasoned or sauced, vegetables come alive, taking on an entirely new persona, practically prancing across your plate to deliver one sublime bite after another.

And yes, naked veggies have a place at my table too (with a little salt and pepper), but well-dressed vegetables win over the hearts and mouths of both the veggie lovers and the veggie-averse in your life—which is a one delicious, nutrient-rich win for all.

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BALSAMIC BLISS SAUCE

A super simple, tart and tangy spiced, balsamic sauce that elevates any vegetable to rockstar status and makes the veggie-averse in your life, veggie curious at very least.

Course sauces, seasonings
Cuisine gluten-free, paleo, vegan
Keyword balsamic, dressing, sauce, walnut oil
Prep Time 5 minutes
Total Time 5 minutes
Author Lindsay Navama

Ingredients

Main Sauce Base

  • 1/3 cup walnut oil (or nut oil of choice) I love La Tourangelle brand. Use olive or avocado oil if allergic to nuts.
  • 1/4 cup good balsamic vinegar I use FINI brand
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon coconut sugar or maple syrup
  • 1/2 teaspoon kosher salt or sea salt (or to taste)

My Favorite Spice Mix

  • 1/4 teaspoon ground cinnamon I use ceylon cinnamon
  • 1/4 teaspoon five spice powder sometimes called Chinese five spice
  • 1/4 teaspoon ground cayenne optional if you like a kick

Other Spice Suggestions – Play around with adding various spices to the base sauce depending on your mood!

  • 1/4 teaspoon each poultry spice + oregano + ground mustard
  • 1 tablespoon toasted sesame seeds + 1/4 teaspoon ground ginger

Instructions

Prep

  1. Make your mise en place – aka measure out all ingredients if you want to feel super organized and feed your type A self 😉

Mix and Shake

  1. To an 8oz or larger mason jar, add walnut oil, balsamic vinegar, lemon juice, coconut sugar, salt, cinnamon, five spice, and cayenne (or whatever spice combination you feels right!)

  2. Place the lid on tightly and shake like it's your birthday (for about 1 minute) until sauce thickens and emulsifies completely.

  3. Drizzle immediately on steamed or roasted veggies, fish, chicken, whatever your pleasure. Refrigerate any remaining sauce in tightly sealed jar for 3-4 days. Oil separation is normal when refrigerated. Just shake to combine if necessary, before use.

Recipe Notes

My favorite veggies to use with this sauce are:

  • beets
  • roasted carrots
  • sweet potato 
  • any roasted squash
  • roasted zucchini
  • steamed or roasted asparagus 
  • roasted fennel 
  • roasted radishes (YES! cooked radishes are amazing.)   

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