Roasted vegetables in balsamic
*nothing beats roast vegetables.
Serves 4
2 parsnips peeled and cut lengthways in quarters
2 carrots cut lengthways
1 swede peeled and cut into wedges
2 sweet potatoes peeled and chopped into wedges
1 red onion
2 tbls olive oil
¼ balsamic vinegar
Method
Preheat oven to 180C
Line a large tray with baking paper and lay vegetables across it then drizzle with olive oil, season with salt and pepper and bake for 30 minutes.
Remove from oven and turn up heat to 200C and drizzle the balsamic over them and cook for another 15 minutes.
*Serve with roasted or grilled lean meat or chicken.
*Add any favourite roast vegetables if you want.
