Balsamic Glazed Roast Vegetables |
|
 |
Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
|
Here's a great way to jazz up some root vegies from Sfi. I usually add spuds & carrots to mine too! Ingredients:
2 parsnips, peeled, halved lengthways |
2 swedes, peeled, cut into chunks |
2 turnips, peeled, cut into chunks |
2 tablespoons olive oil |
2 tablespoons maple syrup |
1 tablespoon balsamic vinegar |
2 garlic cloves, crushed |
Directions:
1. Preheat oven to 220°C Line a large roasting pan with baking paper. Remove core from parsnip (if woody) and cut into similar sized chunks to swede and turnip. Spread vegetables in a single layer in roasting pan.
2. Make balsamic glaze: Place oil, maple syrup, vinegar, garlic and salt and pepper in a screw-top jar. Secure lid and shake to combine. Heat a frying pan over medium-high heat. Add glaze and cook, stirring occasionally, for 5 minutes or until hot.
3. Pour glaze over vegetables and toss gently to coat. Roast vegetables, turning once, for 1 hour or until tender. Season with salt and pepper and serve with roast, grilled or pan-fried meat.
|
|