Herby Caramelized Roast Vegetables

• 12 chantonay carrots
• 10 medium sized mixed mushrooms
• 12 peeled garlic cloves
• 1 medium red onion
• 1 courgette
• 1 (150 g) package green beans
• 1 (150 g) package baby corn
• 1 red bell pepper
• 1 yellow bell pepper
• 4 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons soft brown sugar
• 2 tablespoons granulated sugar
• 1 sprig fresh rosemary
• 14 cup chopped fresh chives

1. Pour half of the olive oil into a largish roasting tin or dish.
2. Peel and slice the carrots lengthways to produce twice as much as you had to begin with, do the same with the mushrooms.
3. Chop the onion into large pieces.
4. Slice the courgette and cut the peppers into large slices.
5. The green beans should be long to begin with and cut in half or left whole while the baby corn should be cut into threes or again, left whole if you prefer.
6. Garlic cloves go in whole and peeled.
7. Add all of the vegtables, including the beans and to the roasting tin and pour the remaining oil over the top, shake the dish to cover all the vegetables.
8. Sprinkle the vinegar, both lots of sugar and the rosemary and chives over the top of the vegetables and shake again to disperse evenly.
9. Pop into the over for about 20 minutes on a medium heat but BE WARNED, the veggies CAN cook quickly and then the sugar begins to burn so check every 5 minutes or so and quick a quick shake of the tin each time.
10. Pop into a serving dish and dive in!

carrots, mushrooms, garlic, red onion, courgette, green beans, baby corn, red bell pepper, yellow bell pepper, olive oil, balsamic vinegar, brown sugar, sugar, rosemary, fresh chives

Taken from www.food.com/recipe/herby-caramelized-roast-vegetables-421301 (may not work)