Balsamic Glazed Roast Vegetables

[Guest guest]

Balsamic Glazed Roast Vegetables

 

 

2 parsnips, peeled, halved lengthways

2 swedes, peeled, cut into chunks

2 turnips, peeled, cut into chunks

 

Balsamic glaze:

 

2 tablespoons (8 tsp) olive oil

2 tablespoons (8 tsp) maple syrup

1 tablespoon (4 tsp) balsamic vinegar

2 garlic cloves, crushed

alt and pepper, to taste

 

 

1. Preheat oven to 220 C (430 F).

 

2. Line a large roasting pan with non-stick baking paper. Remove

core from parsnip (if woody) and cut into similar sized chunks to

swede and turnip. Spread vegetables in a single layer in roasting pan.

 

3. Make balsamic glaze: Place oil, maple byrup, vinegar, garlic and

salt and pepper in a screw-top jar. Secure lid and shake to combine.

Heat a frying pan over medium-high heat. Add glaze and cook, stirring

occasionally, for 5 minutes or until hot.

 

4. Pour glaze over vegetables and toss gently to coat. Roast

vegetables, turning once, for 1 hour or until tender. Season with salt

and pepper.

 

 

Serves 6 as a side dish.

[Guest guest]

Swede = rutabaga

 

 

, " Kim " <bearhouse5

wrote:

>

> Balsamic Glazed Roast Vegetables

>

>

> 2 parsnips, peeled, halved lengthways

> 2 swedes, peeled, cut into chunks

> 2 turnips, peeled, cut into chunks

>

> Balsamic glaze:

>

> 2 tablespoons (8 tsp) olive oil

> 2 tablespoons (8 tsp) maple syrup

> 1 tablespoon (4 tsp) balsamic vinegar

> 2 garlic cloves, crushed

> alt and pepper, to taste

>