Balsamic Roasted Vegetables
photo by Lori Mama
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
-
Baste Ingredients
- 2 tablespoons golden syrup
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
-
Vegetable Ingredients
- 500 g pumpkin, butternut skin on, cut into 3 cm chunks
- 2 large carrots, peeled and quartered lengthwise
- 2 large parsnips, peeled and quartered lengthwise
- 1 large red onion, peeled and cut into quarters
- 2 large zucchini, cut into 2 . 5cm slices
- freshly ground sea salt
- fresh ground black pepper
directions
- Preheat oven to 190ºC conventional or 170ºC fan forced.
- Mix together the basting ingredients.
- Combine the pumpkin, carrot, parsnip and onion in a baking dish lined with baking paper . Brush with baste and make sure all the vegetables are coated really well.
- Bake vegetables for 30 mins, add the zucchini and baste, basting all the other vegetables again. Continue cooking another 20 mins or until vegetables are tender.
- Season and serve.
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RECIPE SUBMITTED BY
Tisme
Australia