Roasted Vegetables with Orange Rosemary Sauce
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
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.