Roasted Vegetables with Orange Rosemary Sauce

Roasted Vegetables with Orange Rosemary Sauce


  • ¼ cup - Roasted Vegetables with Orange Rosemary Sauce
  • 1 in - large red onion sliced½ 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


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

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