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Roasted Winter Veggies
Ingredients
- 2 Large Carrots peeled and cut into chunks
- 2 Large Parsnips peeled and cut into chunks
- 1/2 Turnip peeled and cut into chunks
- 1/2 Butternut squash peeled and cut into chunks
- 2 Red Onions peeled and cut into wedges
- 20ml Olive Oil or Rapeseed Oil
- 2 or 3 Thyme Sprigs
- 2 Garlic Cloves peeled and sliced
- 20ml Beetroot and Cacao Nib White Balsamic Vinegar
- 20ml Maple Syrup
- Sea Salt & Freshly Milled Pepper
Method:
1. Heat a large roasting tray and preheat the oven to 200C
2. When the tray is hot add the oil and the prepared veggies and lightly fry to start building the flavours.
3. Season generously and put the tray into the preheated oven.
4. Roast until the vegetables are cooked, stirring occasionally. (approx 30 minutes)
5. Place the tray back onto a moderate heat and add the vinegar, it should bubble and start to reduce, add the maple syrup and stir through.
6. Transfer to a warm serving dish. (quite nice with some crumbled feta cheese)