Balsamic Roasted Vegetables
From hooch 16 years ago
- 50 minutes to make
- Serves 46
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: shopping list
- 2 tablespoons golden syrup shopping list
- 1 tablespoon balsamic vinegar shopping list
- 2 tablespoons olive oil shopping list
- 1 tablespoon fresh rosemary, chopped shopping list
- VEGETABLES: shopping list
- 500g butternut pumpkin, skin on, cut into 3 cm chunks shopping list
- 2 large carrots, peeled and quartered lengthwise shopping list
- 2 large parsnips, peeled and quartered lengthwise shopping list
- 1 large red onion, peeled and cut into quarters shopping list
- 2 large zucchini, cut into 2.5cm slices shopping list
- Freshly ground sea salt and black pepper shopping list
How to make it
- Preheat oven to 190ºC conventional or 170ºC fan baked.
- Mix together the Chelsea Golden Syrup, vinegar, oil and rosemary to form a baste.
- Combine pumpkin, carrot, parsnip and onion in a baking paper-lined baking dish. Brush with baste and ensure the vegetables are well coated.
- 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.
- Tip: Golden syrup helps to enhance the natural sweetness in the vegetables, while reducing the need for lots of oil in baking.
The Rating
Reviewed by 3 people-
wow yummy.........
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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