Balsamic roast vegetables

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

Recipe «Balsamic roast vegetables» presented in category Recipes / Meat, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author sheff would need: 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 .

Ingredients:

• 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 

Instructions

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.