These balsamic roasted vegetables are a delicious way to bring colour and depth of flavour to your table. Rich, caramelised, and perfectly seasoned, they’re a crowd-pleasing classic. The vegetable combination can easily be changed depending on what you have to hand or your preference.
New season or small potatoes
Parsnips
Baby carrots
Sweet potatoes
Beetroots
Shallots
Whole cloves of garlic
Fresh rosemary, chopped
Pons Traditional olive oil (or EVO of your choice)
Giusti Riccardo balsamic vinegar
Sal de Añana Provençal herb and salt
Black pepper
Preheat oven to 180°C fan bake.
Peel (as appropriate) and chop all root vegetables and the shallots into large wedges or pieces and place into a large bowl. Keep the beetroot separate to prevent everything turning pink. Toss vegetables with the whole garlic cloves, rosemary, a generous coating of EVO and balsamic and salt and pepper. Repeat with the beetroot.
Spread on an oven tray (beetroot at one end) and roast at for about 45 mins, tossing a couple of times during cooking until caramelised and tender.
Transfer to a serving dish and drizzle with extra balsamic to serve.
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