Balsamic Roasted Vegetables

Name: Balsamic Roasted Vegetables
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

13 ingredients

5 steps

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

1

Preheat oven to 190°C conventional or 170°C fan forced.
2

Mix together the basting ingredients.
3

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.
4

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.
5

Season and serve.