Summer Roast Veg with Balsamic and Honey Dressing Recipe at MyDish

Summer Roast Veg with Balsamic and Honey Dressing

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Method

  • Roast all veg except parsely. Roast with olive oil for 25 min on 160 degrees or until each vegie is slightly caramalised then take out of oven and rest.
  • Cut each piece of beetroot in half again and place into a bowl. Add honey, balsamic vinegar and the roasting olive oil with all the vegetable juices. Mix until deep red in colour. Adjust the sauce so it is quite sharp.
  • Plate up warm roasted vegetables layering the parsely sprigs between each layer.
  • Scatter beetroot over the vegetables and drizzle the dressing around and ontop.
  • Eat the vegetables while sipping on a cold glass of white wine!
  • Delicious..please try it!

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    Ingredients

    •  Picked sprigs of Parsely
    •  Dutch Carrots halved and peeled
    •  Squash quarted
    •  Cherry Tomatoes
    •  Parsnips quartered and cored
    •  Baby Beetroots peeled and quarted
    •  Garlic skin left on
    •  Asparagus peeled

    By Views 2203  Added Wed Nov 19 2008


    Summer vegies..cant beat them!
    another of my brothers favourites...