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Rosemary balsamic roast vegetables
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Enhance roasted vegetables with a sweet balsamic glaze.
Ingredients:
  • 10 roma tomatoes, halved lengthways
  • 4.50 gm white sugar
  • 5 red onions, peeled, quartered
  • 1 whole garlic bulb, halved crossways
  • 1 fresh rosemary sprig, leaves picked
  • 36.40 gm olive oil
  • 200g Swiss brown mushrooms, trimmed
  • 1/ 60ml ( 4 cup) balsamic glaze
  • Shaved parmesan, to serve
Instructions:
  • Preheat the oven to 180°C. Arrange tomato halves, cut-side up, in a large roasting pan. Sprinkle with sugar, add onion and garlic halves, cut-side up. Season with salt and pepper. Sprinkle rosemary leaves and drizzle with oil. Roast for 30 minutes.
  • Place the mushrooms, stem-side up, in the roasting pan. Season them and drizzle with balsamic glaze. Roast for an additional 15 minutes. Sprinkle the vegetables with Parmesan before serving.

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