Name: Balsamic roasted beetroot, carrot and parsnip
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 beetroot; 1 parsnip; 1 carrot; 1 red onion; 2 Tbsps. balsamic vinegar; 1 Tbsp olive oil; 2 tsp honey or maple syrup; Salt and pepper

Balsamic roasted beetroot, carrot and parsnip

8 Apr 2021

by Dinna

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

This balsamic roasted beetroot, carrot and parsnip fits perfectly in a roast meal. It can be baked on the lower shelf or beside the joint. It can also be served as a vegan main course with rice, couscous or pasta. Sometimes I add a garlic clove (minced ) and/or a pinch of chilli flakes to the dressing (depending on the main dish).

Ingredients

1 beetroot
1 parsnip
1 carrot
1 red onion
2 Tbsps. balsamic vinegar
1 Tbsp olive oil
2 tsp honey or maple syrup
Salt and pepper

Instructions

Peel the vegetables. Slice the beets into 50 mm rings; the onion into thin wedges; the carrot and parsnips into 2cm thick pieces.
Lay the beetroot rings in a baking dish then arrange the other pieces between and top of them.
Mix the balsamic vinegar with the olive oil and honey, then season the dressing with salt and pepper. Brush the veggies with this mixture, then pour over the remaining dressing.
Cover the dish with foil, then bake for about 30 minutes. Remove the foil for the last 5-8 minutes of the baking.
Serve warm with chopped dill or parsley scattered on the top.

https://cooktogether.com/?recipe=balsamic-roasted-beetroot-carrot-and-parsnip

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