Balsamic roasted vegetables with rosemary
(at time of publication)
- 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
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)
Total fat 7.7g
–Saturated fat 1.4g
Dietary fibre 6.2g
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