BALSAMIC ROASTED VEGETABLES

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Balsamic Roasted Vegetables image

The vegetables are so wonderful roasted this way, this baste gives a slight caramel flavour to the vegetables. I used the squeeze bottle of Golden Syrup for this recipe, so much easier! I think any vegetable that you normally would roast, could be roasted with this baste.

Provided by Tisme

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons golden syrup
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
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

Steps:

  • 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.

Nutrition Facts : Calories 184.6, Fat 7.6, SaturatedFat 1.2, Sodium 48.5, Carbohydrate 29.3, Fiber 4, Sugar 12.6, Protein 4

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