Ingredients for Balsamic Roasted Vegetables
- 2 tablespoons golden syrup
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- Fresh Rosemary
- 500g butternut pumpkin
- 250g carrots
- 250g parsnips
- 1 medium red onion
- 250g zucchini
- sea salt to taste
- fresh ground black pepper to taste
- 1 teaspoon dried thyme
- fresh thyme sprigs (for garnish, optional)
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How to Make Balsamic Roasted Vegetables
- Preheat oven to 190°C (conventional) or 170°C (fan forced).
- In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tablespoons golden syrup, 1 tablespoon olive oil, 1 teaspoon dried thyme, and salt and pepper to taste.
- In a large bowl, toss together 500g butternut pumpkin (cubed), 250g carrots (chopped), 250g parsnips (chopped), and 1 medium onion (quartered).
- Add the vegetables to a baking dish lined with parchment paper. Pour the balsamic glaze over the vegetables, ensuring they are evenly coated.
- Bake for 30 minutes. Add 250g zucchini (chopped) to the baking dish. Baste the vegetables again with the remaining glaze.
- Continue baking for another 20-25 minutes, or until the vegetables are tender and slightly caramelized. Check for doneness by piercing with a fork.
- Season with salt and pepper to taste before serving. Garnish with fresh thyme sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
50g
Fat
5g
Carbs
9g
