Balsamic roasted vegetables with rosemary

This low cost, balsamic roasted vegetables recipe is a delicious way to get your family eating their vegetables. Perfect for a special occasion or as a side dish for a weeknight meal.

Serves: 8

Time to make: 1 hr 35 mins

Ingredients

More weights & measures

450g red-skinned potatoes

450g golden kumarasweet-potatoX

450g pumpkin, peeled

2 large parsnips

2 large carrots

2 red onions, skinned

¼ cup olive oil

2 tablespoons balsamic vinegar

3 fat cloves garlic, chopped

2 large sprigs rosemary

salt

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Instructions

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1 Preheat the oven to 200°C. Clean the potatoes but leave the skins on and cut into 2-2 1/2cm cubes. Cut the kumara and pumpkin to approximately the same size chunks as the potatoes. Peel the parsnips and carrots, cut in half lengthwise then into quarters lengthwise.Cut each strip in half forming long chunky wedges. Peel the onions leaving the stalk end intact and cut into 8 wedges.

2 Place the prepared vegetables in a large roasting pan, sprinkle on the garlic then drizzle over the oil and balsamic vinegar. Toss well before adding the rosemary and a sprinkle of salt.

3 Roast the vegetables, turning them frequently, until golden and tender (45-55 minutes). Serve piping hot with roast meats or use in salads, open sandwiches or with couscous as a side dish.

Nutrition Info (per serve)

Calories 210 cal

Kilojoules 880 kJ

Protein 3.4 g

Total fat 7.7 g

Saturated fat 1.4 g

Carbohydrates 32.4 g

Sugar 9.7 g

Dietary fibre 6.2 g

Sodium 100 mg

Calcium 50 mg

Iron 1.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.