Balsamic Roast Vegetables

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

The ingredient of Balsamic Roast Vegetables

• 1 8kg butternut pumpkin peeled deseeded cut into 3cm pieces
• 6 medium parsnips peeled quartered lengthways
• 2 tablespoons olive oil
• 2 bunches baby beetroot peeled
• 1 1 2 tablespoons white balsamic vinegar
• 16 garlic cloves unpeeled
• 1 tablespoon shredded fresh sage
• 2 tablespoons dry roasted hazelnuts chopped

The Instruction of balsamic roast vegetables

• preheat oven to 200u00b0c line 2 large baking trays with non stick baking paper
• 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
• roast turning once for 1 hour or until tender transfer to a serving dish and sprinkle with the sage and hazelnut

Nutritions of Balsamic Roast Vegetables

calories: 250 95 calories
calories: 9 grams fat
calories: 1 5 grams saturated fat
calories: 34 grams carbohydrates
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calories: 9 grams protein
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