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Ingredients

1.8kg Butternut pumpkin, peeled, deseeded, cut into 3cm pieces
6 medium parsnips, peeled, quartered lengthways
2 tablespoons olive oil
2 bunches baby beetroot, peeled
1 1/2 tablespoons white balsamic vinegar
16 garlic cloves, unpeeled
1 tablespoon shredded fresh sage
2 tablespoons dry-roasted hazelnuts, chopped

Method

Step 1 Preheat oven to 200°C. Line 2 large baking trays with non-stick baking paper.
Step 2 Place the pumpkin and parsnip in a large bowl. Drizzle over the oil and vinegar. Toss to coat. Arrange on the lined baking trays. Cut the beetroot evenly into quarters. Add the beetroot to the bowl and toss to coat. Add to 1 of the lined baking trays. Sprinkle the garlic around the vegetables. Season with salt and pepper.
Step 3 Roast, turning once, for 1 hour or until tender. Transfer to a serving dish and sprinkle with the sage and hazelnut.

Balsamic roast vegetables

How to make Balsamic roast vegetables

Ingredients

Method