Balsamic Glazed Roast Vegetables
(one of our favourites)
- Whatever vegetables you want to roast - potatoes, sweet potato, parsnip, pumpkin carrots etc, peeled and cut into fairly big chunks.
- Balsamic Glaze -
- 2 tablespoons Olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Balsamic Vinegar
- 2 garlic cloves, crushed
Preheat oven to 220°c. Line a large roasting pan with baking paper. Spread vegetables into a single layer in pan.
Glaze - place oil, maple syrup, vinger, garlic, salt and pepper into a jar and shake to combine. heat ina saucepan over medium heat andcook, stirring, for 5 minutes or until hot.
Pour glaze over vegetables and toss to coat. roast vegetables for 1 hour or until tender, turn once during cooking. Season with salt and pepper.
(metric measurements. 1 tablespoon = 20ml)
Nicole- Tomorrow I'm making yummy Cauliflower soup from this recipe on Amy Karol's Angry Chicken blog. There is no meat involved so the worm has to go! ;) The worm is actually called 'Beessie' and I got a couple of these when I did my grocery shopping this morning. Orange is the Dutch National Colour and next week the Football (that is Soccer for the American readers) World Championship starts. Football is an important thing over here!