Glaze
2 Tbsp Chelsea Easy Pour Golden Syrup
1 Tbsp balsamic vinegar
2 Tbsp olive oil
1 Tbsp fresh rosemary, chopped

Vegetable Suggestions
500g butternut pumpkin, skin on, cut into 3 cm chunks
2 large carrots, peeled and quartered lengthwise
2 large parsnips, peeled and quartered lengthwise
1 large red onion, peeled and cut into quarters
2 large zucchini, cut into 2.5cm slices
Freshly ground sea salt and black pepper

Preheat oven to 190°C conventional or 170°C fan baked.

Mix together the golden syrup, vinegar, oil and rosemary to form a baste.
Combine pumpkin, carrot, parsnip and onion in a baking paper-lined baking dish. Brush with baste and ensure the vegetables are well coated.

Bake for 30 minutes, then add zucchini and baste all the vegetables again. Continue cooking for another 20 minutes or until vegetables are tender. Season and serve with grilled or barbecued meats.

Tip: Chelsea Golden Syrup helps to enhance the natural sweetness in the vegetables, while reducing the need for lots of oil in baking.