Balsamic roast vegetables

Cooking Meat Balsamic roast vegetables

Rhubarb relish, balsamic roast vegetables and a fruity salad are jolly good sides for juicy pork with crisp crackling.

Lables: Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat oven to 200°C. Line 2 large baking trays with non-stick baking paper.
  2. Place the pumpkin and parsnip in a large bowl. Drizzle over the oil and vinegar. Toss to coat. Arrange on the lined baking trays. Cut the beetroot evenly into quarters. Add the beetroot to the bowl and toss to coat. Add to 1 of the lined baking trays. Sprinkle the garlic around the vegetables. Season with salt and pepper.
  3. Roast, turning once, for 1 hour or until tender. Transfer to a serving dish and sprinkle with the sage and hazelnut.

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1.8kg Butternut pumpkin, peeled, deseeded, cut into 3cm pieces
6 medium parsnips, peeled, quartered lengthways
2 tbsp olive oil
2 bunches baby beetroot, peeled
1 1/2 tbsp white balsamic vinegar
16 garlic cloves, unpeeled
1 tbsp shredded fresh sage
2 tbsp dry-roasted hazelnuts, chopped

Adv

Autors
Preparation time
20
Cooking time
1:00
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Meat
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