Balsamic Roasted Vegetables Recipe

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Ingredients:

Serving

2 tbsp golden syrup
1 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp chopped fresh rosemary
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:

Preheat oven to 190ºC conventional or 170ºC fan forced.
Mix together the basting ingredients.
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.
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.
Season and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	99.87 Kcal (418 kJ)
Calories from fat	42.15 Kcal
		% Daily Value*
Total Fat	4.68g	7%
Sodium	22.1mg	1%
Potassium	429.1mg	9%
Total Carbs	14.76g	5%
Sugars	8.7g	35%
Dietary Fiber	2.15g	9%
Protein	1.49g	3%
Vitamin C	12.6mg	21%
Vitamin A	0.2mg	8%
Iron	1.1mg	6%
Calcium	34.5mg	3%

Amount Per 100 g
Calories	66.48 Kcal (278 kJ)
Calories from fat	28.06 Kcal
		% Daily Value*
Total Fat	3.12g	7%
Sodium	14.71mg	1%
Potassium	285.65mg	9%
Total Carbs	9.82g	5%
Sugars	5.79g	35%
Dietary Fiber	1.43g	9%
Protein	0.99g	3%
Vitamin C	8.4mg	21%
Vitamin A	0.2mg	8%
Iron	0.8mg	6%
Calcium	23mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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