An easy and delicious side recipe, I like to make double and keep the leftovers in the fridge to pair with poached eggs and leafy greens for an easy salad.
Ingredients:
- 1kg of roasting vegetables of your choice such as carrots, potatoes, pumpkin, beans etc. cut into similar sized chunks
- 2 garlic cloves minced
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- Fresh parsley
- Sea salt and freshly ground black pepper
Method:
Preheat your oven to 200 C.
Toss the vegetables in a bowl with olive oil, garlic and salt and pepper to taste.
Transfer to a roasting pan and place in the preheated oven.
Roast for 25 to 30 minutes.
Drizzle vegetables with balsamic vinegar and roast another 3 to 5 minutes.
Serve sprinkled with fresh parsley.
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