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Balsamic roasted beetroot, carrot and parsnip

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).  
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Peel the vegetables. Slice the beets into 50 mm rings; the onion into thin wedges; the carrot and parsnips into 2cm thick pieces.
  2. Lay the beetroot rings in a baking dish then arrange the other pieces between and top of them.
  3. 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.
  4. Cover the dish with foil, then bake for about 30 minutes. Remove the foil for the last 5-8 minutes of the baking.
  5. Serve warm with chopped dill or parsley scattered on the top.