Rosemary balsamic roast vegetables

Rosemary balsamic roast vegetables

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Bring out the natural sweetness in roasted vegies considering a drizzle of balsamic glaze.

The ingredient of Rosemary balsamic roast vegetables

  1. 10 roma tomatoes, halved lengthways
  2. 1 tsp white sugar
  3. 5 red onions, peeled, quartered
  4. 1 collective garlic bulb, halved crossways
  5. 1 fresh rosemary sprig, leaves picked
  6. 2 tbsp olive oil
  7. 200g Swiss brown mushrooms, trimmed
  8. 1/ 60ml ( 4 cup) balsamic glaze
  9. Shaved parmesan, to relief

The instruction how to make Rosemary balsamic roast vegetables

  1. Preheat oven to 180u00b0C. Place the tomato, cut-side up, in a large heavy-based roasting pan. Sprinkle once the sugar. amass the onion and garlic, cut-side up, to the pan. Season. Sprinkle in the manner of the rosemary leaves and drizzle over the oil. Roast for 30 minutes.
  2. build up the mushroom, stem-side up, to the roasting pan. Season. Drizzle the balsamic glaze over the vegetables and roast for a supplementary new 15 minutes. Sprinkle vegetables past parmesan.

Nutritions of Rosemary balsamic roast vegetables

calories: 100.38 calories
fatContent: 5.5 grams fat
saturatedFatContent: 1.5 grams saturated fat
carbohydrateContent: 8 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 4.5 grams protein
cholesterolContent:
sodiumContent:

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