Roasted Vegetables with Orange Rosemary Sauce

Roasted Vegetables with Orange Rosemary Sauce

Servings: 4 
Cook time: 30 minutes 
Prep time: 20 minutes 


¼ cup extra-virgin olive oil

1 large red onion, sliced in ½ inch thick rings

½ pound carrots, peeled and sliced lengthwise in quarters

½ pound zucchini, sliced lengthwise in quarters

1 pound asparagus, tough ends removed


Sauce Ingredients

1 clove garlic, minced

½ cup white wine

½ cup orange juice

1 tablespoon tomato paste

½ teaspoon GravyMaster®

1 teaspoon chopped fresh rosemary leaves

Salt and pepper to taste


1.      Preheat oven to 425°F.  Pour olive oil into a large shallow rimmed baking dish.  Arrange vegetables in a single layer, gently coating with the oil.  Roast 20 minutes or until starting to brown.

2.      Remove vegetables to a platter and set aside.  Scrape any remaining oil and browned bits from the roasting pan into a medium saucepan.  Add garlic, wine, orange juice, tomato paste, GravyMaster and rosemary.  Bring to a boil over medium-high heat, until sauce is thickened and reduced by half.  Season to taste with salt and pepper.

3.      Drizzle sauce over vegetables.  May be served warm or at room temperature.