Balsamic Glazed Roast Vegetables

Here's a great way to jazz up some root vegies from sfi. I usually add spuds & carrots to mine too!!

Preheat oven to 220c line a large roasting pan with baking paper.

Remove core from parsnip and cut into similar sized chunks to swede and turnip.

Spread vegetables in a single layer in roasting pan.

Make balsamic glaze: place oil , maple syrup , vinegar , garlic and salt and pepper in a screw-top jar.

Secure lid and shake to combine.

Heat a frying pan over medium-high heat.

Add glaze and cook , stirring occasionally , for 5 minutes or until hot.

Pour glaze over vegetables and toss gently to coat.

Roast vegetables , turning once , for 1 hour or until tender.

Season with salt and pepper and serve with roast , grilled or pan-fried meat.

parsnips, swedes, turnips, olive oil, maple syrup, balsamic vinegar, garlic cloves