Balsamic Roasted Vegetables

Serves four

Preheat oven to 425° F.

1 butternut squash

3 large beetroots (fresh, not pre-cooked)

1 sweet potato

2 large onions

6 cloves of garlic

1/4 bottle of balsamic vinegar

2 springs of fresh rosemary

2-3 Tbsp extra virgin olive oil

Salt & pepper to taste

· Peel the squash and the beets. Roughly chop all of the vegetables except for the garlic cloves. Place them into a roasting pan and pour the balsamic liberally over them. Zig-zag a good splash of extra virgin olive oil over the top and liberally salt and pepper.

Bake for approx 40-50 minutes. The vegetables will darken as they bake. Not to worry, it's the balsamic. Test them after 40 minutes to see if they are soft.