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Home > Recipes > Balsamic baked vegetables

Balsamic baked vegetables

Roasted vegetables in a metal baking dish lined with baking paper, garnished with fresh spinach leaves
(0)
Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 4
Vegetarian
,
Gluten free
,
Dairy free
,
Nut free
Roasted vegetables in a metal baking dish lined with baking paper, garnished with fresh spinach leaves
  • 5.5 serves of vegetables per 
  • serving
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Ingredients

2 carrots, peeled, cut into chunks
1 medium sweet potato, peeled, cut into chunks
½ butternut pumpkin, peeled, cut into chunks
4 medium potatoes, cut into chunks
4 cloves garlic, peeled
1/4 cup water
3 tbsp olive oil
2 tbsp balsamic vinegar*
2 tsps honey
1 cup baby spinach (optional)

* GF if using a gluten free balsamic vinegar

Savvy swaps

You can swap:

Butternut pumpkin
Any type of pumpkin
Carrot
Parsnip
Sweet potato
Beetroot

Tips

  • This recipe is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Potatoes provide Vitamin C. Vitamin C helps your teeth and gums stay healthy. 
  • Eat different coloured vegetables every day to get a variety of nutrients.  

  • Use any leftover vegetables as salad ingredients or sandwich fillings.  
  • If you can, compost the vegetable peelings. 
  • Carrots and potatoes don’t need to be peeled – just wash well. 

  • To save money use vegies that are in season. They will be cheaper, tastier and better quality. 
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ vegetables to save money. 
  • Compare prices of potatoes per kilogram to get the best value for money.

Method

Step 1
Preheat oven to 150oC /130oC fan forced.

Step 2
Place all of the vegetables (except baby spinach) in a roasting pan along with the garlic.

Step 3
Combine the water, olive oil, balsamic vinegar and honey in a jug and drizzle over all of the vegetables.

Step 4
Bake for 45 minutes or soft and until golden.

Step 5
Toss through the baby spinach leaves.

Serving suggestion: Mix through a can of drained chickpeas or other beans for the last 10 minutes of cooking for added protein.

Tips

  • This recipe is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Potatoes provide Vitamin C. Vitamin C helps your teeth and gums stay healthy. 
  • Eat different coloured vegetables every day to get a variety of nutrients.  

  • Use any leftover vegetables as salad ingredients or sandwich fillings.  
  • If you can, compost the vegetable peelings. 
  • Carrots and potatoes don’t need to be peeled – just wash well. 

  • To save money use vegies that are in season. They will be cheaper, tastier and better quality. 
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ vegetables to save money. 
  • Compare prices of potatoes per kilogram to get the best value for money.

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