Balsamic Glazed Roasted Winter Veg

Recipe:

ROASTED WINTER VEG
Serves 2-4

INGREDIENTS

- 1 small butternut squash
- 4 carrots
- 3 parsnips
- 1 beetroot
- 300g Brussels sprouts

For the glaze:
- 3 tbsp olive oil
- 2 tbsp maple
- 2 tbsp Dijon mustard
- 1 tsp salt
- 1 tsp cinnamon
- 2 tbsp balsamic vinegar

METHOD

1. Wash all of the veg well. Cut your carrots and parsnips in half, lengthways and add to a lined roasting tin. Roughly chop the Brussels sprouts and put to one side.

2. Use a knife to carefully peel the beetroot and butternut squash. Chop the beetroot into chunks and cut the squash into slices around 1.5 inches thick. Add to the roasting tin.

3. Roast at 180ºC for around 25 minutes. While the veg is cooking, prepare the glaze.

4. Add all of the dressing ingredients to a small bowl and whisk until well combined. Alternatively, you can use a small blender.

5. Remove the veg from the oven. Add in the roughly chopped sprouts and drizzle over the dressing. Toss the veg around to ensure everything is coated.

4. Return to the oven for a further 15 minutes or until the sprouts are cooked through.