Sauces for Vegetables

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Sauces for Vegetables

Recipe Information
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.

Recipe Information

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.