Balsamic Roasted Vegetables with GarlicServes:
Delicious as a side dish to roasted or bbq meats, these tasty roasties are also excellent added to a cous cous salad or scattered over a pizza or into a pasta sauce, so make the full amount even if it seems like too much as the leftovers are so versatile.
- 450g red skinned potatoes, scrubbed
- 450g kumara, scrubbed (peel if desired but the skins are nutritious)
- 450g pumpkin, peeled and chopped
- 2 large parsnips, peeled
- 2 large carrots, peeled
- 2 red onions
- ¼ cup olive oil
- 2 tbsp Balsamic vinegar
- 3 fat cloves garlic, chopped
- 2 large sprigs rosemary
Preheat the oven to 200°C. Cut potatoes into 2- 2 ½ cm cubes.
Cut the kumara and pumpkin to approximately the same size chunks as the potatoes. Slice parsnips and carrots in half long wise then into quarters long wise then cut each strip in half forming long chunky wedges. Peel the onions leaving the stalk end intact and cut into 8 wedges.
Place the prepared vegetables in a large roasting pan, sprinkle on the garlic then drizzle over the oil and balsamic vinegar, toss well before adding the rosemary and a sprinkle of salt.
Roast the vegetables, turning them frequently until golden and tender – around 50-60 minutes.
You can roast any type of potato they just produce different results. You can add a drizzle of balsamic glaze when serving too if desired.