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    You are in: Home / Australian / Balsamic Glazed Roast Vegetables Recipe
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    Balsamic Glazed Roast Vegetables
    Balsamic Glazed Roast Vegetables. Photo by **Tinkerbell**

    Photo by **Tinkerbell**

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    5.0 4

    Rate it! | Read 4 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    5 mins

    1 hrs 5 mins

    **Mandy**'s Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat 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.
    2. 2
      Make 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.
    3. 3
      Pour 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
    56%
    Total Fat 4.5 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 28.9 mg
    1%
    Total Carbohydrate 7.8 g
    2%
    Dietary Fiber 0.7 g
    3%
    Sugars 5.9 g
    23%
    Protein 0.4 g
    0%

    The following items or measurements are not included:

    parsnips

    swedes

    Detailed Nutrition Values About Nutrition Info

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