Balsamic Roasted Vegetables
Ingredients
On the table: 60 minutes
Serves: 4-6
Baste
2 tbsps CSR Golden Syrup Squeeze
1 tbsp balsamic vinegar
2 tbsps olive oil
1 tbsp chopped fresh rosemary
Vegetables
500g butternut pumpkin, 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 and black pepper.
Method
- Preheat oven to 190ºC conventional or 170ºC fan forced.
- Mix together the golden syrup, vinegar, oil and rosemary to form a baste.
- Combine pumpkin, carrot, parsnip and onion in a baking paper lined baking dish. Brush with baste and ensure well coated.
- Bake for 30 mins, add zucchini and baste all the vegetables. Continue cooking another 20 mins or until vegetables are tender. Season and serve with grilled or barbecued meats.
Golden syrup helps to enhance the natural sweetness in the vegetables, while reducing the need for lots of oil in baking.
Comments
TIP: You can use CSR Original Golden Syrup in this recipe, however we recommend that you stand the tub in a bowl of boiling water for 5 minutes – this makes it easy to pour and spoon.