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Sauces for Vegetables - Simple Balsamic Reduction
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Recipe Information
Vicky Bryant

Serves/Makes:as needed

  • 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
  • Place in saucepan.
  • Heat on medium for about 15 minutes.
  • 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.
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.

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