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Balsamic-Roasted Mushrooms and Carrots

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I used this recipe. It only took 15 minutes to make the balsamic reduction, not 50 as stated. I mixed the garlic in directly with the mushrooms before baking as I intended to eat them immediately and wanted to avoid the pan-frying stage. Rather than coat them in oil I just sprayed the baking paper.


I served the mushrooms with salted, boiled potatoes and carrots which were also coated with the balsamic reduction and baked alongside the mushrooms.

Leftover reduction was used on brussels sprouts.


One response »

  1. Pingback: Brussels Sprouts with Balsamic Vinegar Reduction | TMI Food

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