Balsamic roasted vegetables

We used these vegetables, but you can balsamic roast almost anything!

Try with beetroot, sprouts, potatoes, swedes, butternut squash... experiment and let us know what you come up with!



  • Pre heat the oven to 200 degrees.
  • Chop the sweet potatoes and the parsnips length ways leaving the skins on. Try to make sure they are a similar size.
  • Leave the carrots whole. Put into a roasting tin with a little olive oil, and season with black pepper and sea salt.
  • Cook for 20-30 minutes until browning and soft.
  • Then sprinkle over plenty of the Classic Balsamic, and put back into the oven for another 5 minutes or until the balsamic has absorbed into the vegetables.
  • With a roast dinner, with meat or fish, with left overs, cold with couscous or grains.
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