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.