Sticky Roast Veggies

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Ingredients
quartered peppers - red / yellow
parsnips - chunks
carrots - long thick pieces
sweet potatoes - chunks
red onions - quartered
squash - chunks
rosemary
thyme
garlic cloves
olive oil
For the sticky juicy bit:
4 tbsp balsamic vinegar
4 tbsp red wine
1 tbsp clear honey
 
Directions
1. Place veggies in a single layer on a roasting tin, drizzle with olive oil, sprinkle with fresh herbs, salt and pepper and mix with your hands.
2. Roast at 200C for about 30 minutes.  Mix the balsamic, red wine and honey and pour over each veg.  Cook a further 25 - 30 minutes.
 




Purplejake

Member since Jun 2010

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