Balsamic Roast Vegetables

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Balsamic Roast Vegetables

 

 

1 kg (35 oz) desiree potatoes, peeled, chopped

1 kg (35 oz) butternut pumpkin (squash), peeled, chopped

1 kg (35 oz) sweet potato, peeled, chopped

2 tablespoons (8 tsp) olive oil

2 teaspoons chopped fresh rosemary

salt and pepper, to taste

 

Balsamic Syrup:

 

1/2 cup balsamic vinegar

4 teaspoons brown sugar

 

 

1. Place potatoes into a large bowl, and add 1/4 cup water. Microwave

for 8 to 10 minutes or until tender. Drain. (Alternatively, boil until

tender.)

 

2. Combine cooked potatoes with pumpkin and sweet potato, drizzle

with olive oil, add rosemary and season with salt and pepper. Bake for

45 to 50 minutes until golden and crispy.

 

3. To make Balsamic Syrup, bring vinegar and sugar to boil over high

heat, then reduce heat to a simmer for 3 to 4 minutes until syrupy.

Drizzle over roasted vegetables.