1/2 Photos of Balsamic Glazed Roast Vegetables
1 hr 10 mins
1 hr 5 mins
Here's a great way to jazz up some root vegies from Sfi. I usually add spuds & carrots to mine too!
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Units: US | Metric
- 1Preheat oven to 220°C Line a large roasting pan with baking paper. Remove core from parsnip (if woody) and cut into similar sized chunks to swede and turnip. Spread vegetables in a single layer in roasting pan.
- 2Make balsamic glaze: Place oil, maple syrup, vinegar, garlic and salt and pepper in a screw-top jar. Secure lid and shake to combine. Heat a frying pan over medium-high heat. Add glaze and cook, stirring occasionally, for 5 minutes or until hot.
- 3Pour glaze over vegetables and toss gently to coat. Roast vegetables, turning once, for 1 hour or until tender. Season with salt and pepper and serve with roast, grilled or pan-fried meat.
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Nutritional Facts for Balsamic Glazed Roast Vegetables
Serving Size: 1 (55 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 72.3
- Calories from Fat 40
- Total Fat 4.5 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 28.9 mg
- Total Carbohydrate 7.8 g
- Dietary Fiber 0.7 g
- Sugars 5.9 g
- Protein 0.4 g
The following items or measurements are not included: