Vegetables roasted in white balsamic vinegar glaze

These tasty roast vegetables are a must for balsamic lovers.

Vegetables roasted in white balsamic vinegar glaze


Serves 6

500-750g prepared vegetables: e.g. pumpkin, kūmara, beetroot, swede, carrots
¼-½ cup white balsamic vinegar glaze
4-5 lettuce or cabbage leaves
4-6 rashers middle bacon, grilled


Preheat oven to 180°C.
Place the vegetables in baking dish, drizzle with balsamic glaze and toss to coat all sides.
Roast in preheated oven for 40-50 minutes or until vegetables are golden and tender.
Line a serving dish with lettuce or cabbage leaves. Place vegetables in the middle and top with bacon to serve.

Nutrition Information Panel

Per Serving [6 Serves]
Energy 750kj
Protein 9.0g
Total fat 5.6g
- saturated fat 2.2g
Carbohydrates 21.0g
- sugars 14.6g
Fibre 2.8g
Sodium 4mg

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