Balsamic roasted vegetables

Method

• 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.
• SERVE
• With a roast dinner, with meat or fish, with left overs, cold with couscous or grains.