Balsamic Roasted Vegetables Recipe

Ingredients for Balsamic Roasted Vegetables

• 2 tablespoons golden syrup
• 1/4 cup balsamic vinegar
• 1 tablespoon olive oil
• Fresh Rosemary
• 500g butternut pumpkin, cubed
• Carrots
• Parsnips
• Red Onion
• 250g zucchini, chopped
• Sea Salt
• Fresh Ground Black Pepper

How to Make Balsamic Roasted Vegetables

1. Preheat oven to 190°C (conventional) or 170°C (fan forced).
2. 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.
3. In a large bowl, toss together 500g butternut pumpkin (cubed), 250g carrots (chopped), 250g parsnips (chopped), and 1 medium onion (quartered).
4. Add the vegetables to a baking dish lined with parchment paper. Pour the balsamic glaze over the vegetables, ensuring they are evenly coated.
5. Bake for 30 minutes. Add 250g zucchini (chopped) to the baking dish. Baste the vegetables again with the remaining glaze.
6. Continue baking for another 20-25 minutes, or until the vegetables are tender and slightly caramelized. Check for doneness by piercing with a fork.
7. Season with salt and pepper to taste before serving. Garnish with fresh thyme sprigs (optional).