Back to top anchor

Balsamic roast vegetables

Balsamic vinegar adds delicious flavour to roast vegetables, making them the perfect addition to any family meal
  • 375grams kumara, peeled and cut into 4cm chunks
  • 375grams red onion, cut through the root into 2cm wedges
  • 375grams large carrots, cut into 4cm chunks
  • 375grams large zucchini, cut into 4cm chunks
  • 500grams waxy potatoes, such as Nicola, cut into 4cm chunks
  • 12 cloves garlic, peeled
  • 1/2 cup thyme sprigs
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • freshly ground black pepper to taste
  1. 1. Preheat oven to 220 degrees celcius.
  2. 2. Combine the sweet potato, onion, carrots, zucchini, waxy potatoes and garlic in a large bowl. Add the thyme sprigs, oil and balsamic vinegar and season with plenty of black pepper.
  3. 3. Toss the vegetables well and spread them in a single layer in a large baking dish. Use two baking dishes if necessary.
  4. 4. Roast until the vegetables are cooked through and starting to brown on the edges, about 40 minutes. Serve immediately.
Note: other vegetables suitable for a roast are pumpkin with skin on, capsicum, squash, parsnips, marrow, tomato and cauliflower. These make a great meal reheated the next day. *From Heart Foundation's Real Food*