celebrating 130 years 1884-2014

Balsamic Roasted Vegetables

By Chelsea Sugar
Balsamic Roasted Vegetables
6 servings
  • 2 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 50 mins
  • Serves

    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.

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Average Rating
(2 reviews)

In a family where we all love cooking & containing several high end chefs-there’s no shortage of critics. I started using this recipe a month ago & have used it every week-at the requests of the others. Two tips- use half the olive oil specified & 2) cut an onion in half & soak it in the baste until half time, then roast it as per zucchini instructions. Bon Appetit

Very tasty and looks good

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