Balsamic roasted vegetables featured image

Balsamic roasted vegetables

Ready In 45 mins

Serves 5

Balsamic roasted vegetables featured image

Ingredients

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.

Products

Classic Balsamic

Aged Balsamic Condimento from Modena

From £7.85

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