The best part about this roast is that it's mostly hands-off once the initial prep is done. The balsamic vinegar loses its bite as it cooks and becomes a sweet coating on the grapes and shallots.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2013
Crunchy Almond Quinoa:
MethodCrosswise along top of roast, cut five evenly spaced slits, each 1? inches (4 cm) deep and 3 inches (8 cm) long. Insert 1 rosemary sprig in each; divide garlic among slits. Sprinkle roast all over with pepper and salt.
In large cast-iron or ovenproof skillet, heat oil over medium-high heat; sear roast on all sides until golden, about 6 minutes. Arrange grapes and shallots around roast; pour balsamic vinegar and broth over top.
Roast in 325?F (160?C) oven until instant-read thermometer inserted in centre reads 155?F (68?C), about 1 hour. Reserving pan juices and solids in skillet, transfer roast to cutting board; let stand for 10 minutes before slicing.
Meanwhile, place skillet over high heat; cook, stirring occasionally, until sauce is thick enough to coat spoon, about 5 minutes.
Crunchy Almond Quinoa: Meanwhile,in saucepan, heat oil over medium heat; cook onion until softened, about 5 minutes. Stir in quinoa, garlic, salt and pepper; stir in broth and 1/2 cup water. Bring to boil; reduce heat, cover and simmer until no liquid remains, about 15 minutes. Let stand for 20 minutes; fluff with fork. Stir in almonds and parsley.
Serve quinoa, sauce, grapes and shallots with roast.
Nutritional facts per serving: about
- Fibre 7 g
- Sodium 603 mg
- Sugars 22 g
- Protein 60 g
- Calories 664.0
- Total fat 24 g
- Cholesterol 113 mg
- Saturated fat 5 g
- Total carbohydrate 52 g
- Iron 34.0
- Folate 31.0
- Calcium 11.0
- Vitamin A 6.0
- Vitamin C 27.0