Source:

Vicky Bryant

Serves/Makes:as needed

Ingredients

• 1/2 cup (125 ml) balsamic vinegar
• kosher salt
• olive oil
• Any vegetables you want such as:
• carrots
• broccoli
• Brussels sprouts
• cauliflower
• turnips
• shallots
• cherry tomatoes cut in half
• mushrooms

Preparation

• FOR THE BALSAMIC:
• Place in saucepan.
• Heat on medium for about 15 minutes.
• FOR THE VEGETABLES:
• Preheat oven to 375 degrees (200 C.).
• Drizzle with olive oil.
• Sprinkle on kosher salt.
• Drizzle the reduced balsamic over vegetables.
• Roast vegetables in a single layer, preferably on a jellyroll pan.
• Roast until caramelized.
• Times will vary so keep like vegetables together.

Comments

Don't let it get too thick as it will thicken as it cools. This has a lovely intense sweet/vinegar flavor.

You can toss all the above vegetables in some penne pasta that has been tossed with a bit more olive oil and salt. If you like spice toss with some dried chili flakes.