Balsamic Roasted Root Vegetables

Ingredients

• 200 g Large carrots, washed and peeled
• 1 pcs Sweet potatoes, peeled and diced
• 1 pcs Parsnip, peeled and chopped in 1cm dices
• 200 g Pumpkin
• 1 tbsp Olive oil
• 1 tbsp Balsamic vinegar
• 1 tbsp Maple syrup
• 1 tbsp Rosemary, dried
• 1 g Salt and freshly ground black pepper to taste

Method

1. Preheat oven to 200°C (400°F).
2. In a large bowl, combine carrots, sweet potato, parsnip, and butternut squash. Drizzle with olive oil, balsamic vinegar, and maple syrup. Sprinkle with rosemary, salt, and pepper. Toss to coat evenly.
3. Spread vegetables on a baking sheet in a single layer.
4. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized.