Roasted Onion Sauce

75 ml onion, chopped 1/3 cup
125 ml medium leek, chopped 1/2 cup
7 garlic cloves, peeled 7
7.5 ml olive oil 1/2 tbsp
1 ml salt 1/4 tsp
40 ml malt vinegar 3 tbsp
250 ml prepared demi-glace sauce 1 cup
12 pearl onions, peeled 12
250 ml prepared demi-glace suace 1 cup

In a small baking dish; toss onion, leek, garlic, oil and salt. Roast in preheated 425 F (220 C) oven, stirring occasionally, for 25 minutes or until golden brown. Stir vinegar into hot pan, scraping up brown bits from bottom of pan. Pour contents into large saucepan and add demi-glace. Partially cover, bring to simmer and cook for 30 minutes. Strain sauce through fine sieve, pressing down on the solids. Discards solids. Wonderful served over pork chops.

Serves 4
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Roasted Home Fries

2 baking potatoes, cut into wedges 2
30 ml canola oil 2 tbsp
2 ml salt 1/2 tsp
1 ml pepper 1/4 tsp


In a large bowl; toss potatoes with oil, salt and pepper. Roast in preheated 375 F (190 C) for 60 minutes or until potatoes are crispy and golden brown.

Serves 2

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Roasted Broccoli

1.3 L broccoli florets 5 cup
30 ml light balsamic vinaigrette 2 tbsp
20 ml balsamic vinegar 1 1/2 tsp


In a large resealable plastic bag; combine broccoli, vinaigrette and vinegar. Shake the bag to coat well. Arrange broccoli on lightly greased baking sheet in a single layer. Bake in preheated 400 F (200 C) oven for 12 to 15 minutes or until broccoli is tender-crisp and lightly browned.

Serves 4

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