Rosemary balsamic roast vegetables

Yummy Rosemary balsamic roast vegetables Recipe

Bring out the natural sweetness in roasted vegies with a drizzle of balsamic glaze.
Rosemary balsamic roast vegetables
Prep Time : 0:10 | Cook Time : 0:45 | Total Time : 0:55 | Serving : 10 person.


  • 10 roma tomatoes, halved lengthways

  • 1 teaspoon white sugar

  • 5 red onions, peeled, quartered

  • 1 whole garlic bulb, halved crossways

  • 1 fresh rosemary sprig, leaves picked

  • 2 tablespoons olive oil

  • 200g Swiss brown mushrooms, trimmed

  • 1/ 60ml ( 4 cup) balsamic glaze

  • Shaved parmesan, to serve


  • Step 1

    Preheat oven to 180°C. Place the tomato, cut-side up, in a large heavy-based roasting pan. Sprinkle with the sugar. Add the onion and garlic, cut-side up, to the pan. Season. Sprinkle with the rosemary leaves and drizzle over the oil. Roast for 30 minutes.

  • Step 2

    Add the mushroom, stem-side up, to the roasting pan. Season. Drizzle the balsamic glaze over the vegetables and roast for a further 15 minutes. Sprinkle vegetables with parmesan.

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