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Roasted Vegetables with Balsamic Glaze

Recipe by: BigBoyRecipe
Servings: 2   |   Time: 1hr50mins   |   Difficulty: Easy
Ingredients:
From Your Kitchen
  • 100ml Water
  • 1 Teaspoon salt
  • 2 Teaspoons sugar
  • Oil
From Jou Sun
  • 4 Purple carrots
  • 4 Fennel bulbs
  • 1 Onion
  • 1 Garlic
  • 50ml Balscamin vinegar
  • 3 bunches Thyme
  • 3 bunches Sage
  • 1 Rubicon Red Cheese (140g)
  • 10g Cashews
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10% off
Fennel (China)
Chef's Garden -...
 
$18.0 $20.0
~600g
White Onion
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$9.0
~600g
Garlic
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$10.0
1 pack (3 pcs)
Thyme
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$15.0
1 bunch
Sage
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$15.0
1 bunch
Raw Cashew
SpiceBox...
 
$240.0
500g

Cooking Directions
  1. Peel garlic cloves, peel and chop onions roughly and purple carrots into batons. Rinse fennel bulbs and chop in half.
  2. Preheat oven to 130°C. Heat pan with medium heat, add two tablespoons of oil, and fry garlic until golden.
  3. Add vegetables and stir fry until golden.
  4. Add thyme and sage, then add balsamic vinegar, sugar and salt. Stir and add water. Place in oven and roast for 1.5 hours.
  5. After roasting, the glaze should thicken. Plate up and shave on cheese slices.
  6. Crush cashews and sprinkle on top.
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