< Balsamic glazed roast carrots and mushrooms

Source: link

Yield: 4 ppl

Time: 40 minutes

Ingredients

Balsamic Marinade

• 3 Tbsp olive oil
• 3 Tbsp balsamic vinegar
• 2 Tbsp brown sugar
• 2 Tbsp soy sauce
• 1/2 Tbsp Dijon mustard
• 1/2 tsp dried basil
• freshly cracked black pepper

Vegetables

• 1 punnet of mushrooms (brown mushrooms work well)
• 1 red onion
• 4 big carrots
• Handful of cherry tomatoes

• 2 big potatoes (optional)

• Cous cous, pasta or quinoa and lentils to serve with.

Method

• Preheat the oven to 200C.
• In a small bowl, combine the olive oil, balsamic vinegar, brown sugar, soy sauce, Dijon mustard, dried basil, and pepper. Set the marinade aside.
• Chop onions, peel and chop carrots and mushrooms.
• Mix onion and carrots in the marinade.
• Lay out foil on a baking tray and tip out carrots and onions onto the baking tray. Try and keep as much marinade in the bowl as possible. Put in the oven for 20 minutes.
• Put the chopped mushrooms and tomatoes into the marinade.
• When the carrots and onions start to brown, shake to move around and throw in the mushrooms, tomatoes and the rest of the marinade. Roast for another 20 minutes until everything is cooked.

Serve with cous couse, quinoa or pasta.