Balsamic Roasted Vegetables |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 46 |
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This is awesome....rich in flavour and a great acompliment to any dish...made it lastnight for tea after recently aquiring this recipe...so good!!! Ingredients:
baste |
2 tablespoons golden syrup |
1 tablespoon balsamic vinegar |
2 tablespoons olive oil |
1 tablespoon fresh rosemary, chopped |
vegetables |
500g butternut pumpkin, 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 and black pepper |
Directions:
1. Preheat oven to 190ºC conventional or 170ºC fan baked.
2. Mix together the Chelsea Golden Syrup, vinegar, oil and rosemary to form a baste.
3. Combine pumpkin, carrot, parsnip and onion in a baking paper-lined baking dish. Brush with baste and ensure the vegetables are well coated.
4. Bake for 30 minutes, add zucchini and baste all the vegetables. Continue cooking for another 20 minutes or until vegetables are tender. Season and serve with grilled or barbecued meats.
5. Tip: Golden syrup helps to enhance the natural sweetness in the vegetables, while reducing the need for lots of oil in baking.
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