Rosemary Balsamic Reduction

luluesque_rosemary balsamic reduction

The recent rains have made my herbs quite happy—especially the rosemary bush. Rosemary and garlic are such a perfect combo, that immediately I thought the two would be great in some kind of balsamic vinegar sauce. I found this great recipe and modified it ever so slightly for my roasted root veggies.

INGREDIENTS

  • 1 tablespoon olive oil
  • 2 shallots ~ coarsely chopped
  • 2 large garlic cloves ~ minced
  • 3/4 cup pomegranate balsamic vinegar
  • 2 tablespoons fresh rosemary ~ leaves only, coarsely chopped

INSTRUCTIONS

  1. In a small saucepan over medium-high heat, heat oil.
  2. Add shallots and garlic and cook for about 2 min until soft.
  3. Stir in vinegar and rosemary
  4. Let simmer on low heat for about 10 minutes or until reduced to approximately 1/2 cup.

Published by

luluwho

Designer • Amateur Chef • Recreational Photographer • Flexitarian Foodie • Forager • Globetrotter

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