Balsamic Roast Vegetables

https://www.soupedup.com/balsamic-roast-vegetables/

Balsamic Roast Vegetables

Ingredients

Prep Unit

Serve 30

Pumpkin, peeled, fresh or frozen raw

kg

1.2

Parsnip, peeled, fresh or frozen raw

Quarter g

400

Oil, olive

ml

120

Garlic, peeled or unpeeled, fresh or frozen raw

g

80

Salt

g

12.5

Pepper, black

g

12.5

Sage, fresh, raw

g

28

Nut, hazelnut, with or without skin raw unsalted

Chop g

40

Vinegar, Balsamic White

ml

50

Baby beetroot, purple

Quarter g

400

Method

  1. Preheat oven to 200°C.
  2. Place the pumpkin and parsnip in a large bowl. Drizzle over 2/3 of each of the oil and vinegar, toss to coat.
  3. Arrange on a lined baking tray.
  4. Add beetroot to bowl and add remaining oil and vinegar, toss to coat.
  5. Add beetroot to another lined baking tray. Sprinkle the garlic cloves around the vegetables, season with salt and pepper.
  6. Roast vegetables, turning once, for 1 hour or until tender.
  7. Transfer vegetables to a serving dish, sprinkle with the sage and dry roasted hazelnuts. Serve immediately.

 

Dietary Suitability

 

Healthy Choices

Reduce portion size.

  Vegetarian Diet

Suitable for vegetarian diet.

 

Fortified

Stir through butter or extra oil.

 

Gluten Free

Suitable for gluten free diet.

 

Diary Free

Suitable for dairy-free diet.

 

Pureed

Not suitable for puree diet.

If you make this recipe, snap a photo and hashtag it #soupeduprecipes — We love to see your creations on Instagram and Facebook! Find us: @soupedupsolutions



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