Honey and balsamic roast vegetables
What you need
- Roasting vegetables 6 cups cut into small chunks (e.g. potatoes, kumara, parsnip, peppers, onions, beetroot, swede, pumpkin etc).
- Balsamic vinegar 2 tablespoons
- Olive oil 2 tablespoons
- Honey 2 tablespoons
- Crushed garlic 2 teaspoons
- Salt and pepper to taste
- Herbs fresh or dried of your choice 2 teaspoons, e.g basil, oregano, rosemary
Preparation time: 10 minutes
Cooking time: 30 -45 minutes (depending on size of vegetable chunks)
Method
- Preheat oven to 180°C
- Place vegetables in large roasting/ovenproof dish.
- Mix vinegar, oil, honey and garlic together, pour over vegetables and mix through.
- Sprinkle with seasonings and herbs and cook until vegetables are tender.
Serves 4 - 6