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Balsamic Roasted Root Vegetables

Make the most of the wonderful winter root vegetables when they are at their best!
Balsamic Roasted Root Vegetables
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You Will Need:

Main Dish
  • 2 small onions
  • 4 baby turnips
  • 2 medium potatoes
  • 4 medium carrots
  • 2 small sweet potatoes
  • 5 - 6 baby beetroot
  • 2 t (10 ml) Ina Paarman's Green Onion Seasoning
  • 1 x 300 ml Ina Paarman's Classic Balsamic Vinaigrette
  • fresh lemon thyme leaves or chopped parsley
Main Dish
  • 2 small onions
  • 4 baby turnips
  • 2 medium potatoes
  • 4 medium carrots
  • 2 small sweet potatoes
  • 5 - 6 baby beetroot
  • 2 t (10 ml) Ina Paarman's Green Onion Seasoning
  • 1 x 300 ml Ina Paarman's Classic Balsamic Vinaigrette
  • fresh lemon thyme leaves or chopped parsley

Ina’s Tip

I really find that it reduces baking time if one steams the vegetables on the stove or in the microsteamer (keep beetroot separate) for 5 - 10 minutes until just tender. Toss the hot vegetables with the Seasoning and Balsamic Vinaigrette and proceed as above. Bake for 30 minutes.

Method:

Adjust the oven rack to the middle position. Preheat oven to 220 °C.

Cut the onions into wedges and break the 'leaves' apart. Scrub the turnips (no need to peel) and cut each into 6 wedges. Scrub the unpeeled potatoes and cut into 8 wedges. Scrub the carrots and cut on the diagonal into 2 cm lengths. Scrub the sweet potatoes and slice into 1 cm thick half rings.

Peel the beetroot, leaving a bit of root, and cut each into 6 wedges. Toss all the vegetables (except the beetroot) together in a flat ovenproof dish or pan. Season with Green Onion Seasoning and toss with ¾ of the bottle of Balsamic Vinaigrette. Shake the pan to level the vegetables.

Place the beetroot in a separate small dish, season and coat with the remaining vinaigrette.

Roast the vegetables open for 45 minutes. Toss with fresh herbs before serving.

Balsamic Roasted Root Vegetables

Make the most of the wonderful winter root vegetables when they are at their best!
Balsamic Roasted Root Vegetables

You Will Need:

Main Dish
  • 2 small onions
  • 4 baby turnips
  • 2 medium potatoes
  • 4 medium carrots
  • 2 small sweet potatoes
  • 5 - 6 baby beetroot
  • 2 t (10 ml) Ina Paarman's Green Onion Seasoning
  • 1 x 300 ml Ina Paarman's Classic Balsamic Vinaigrette
  • fresh lemon thyme leaves or chopped parsley
Ina’s Tip

I really find that it reduces baking time if one steams the vegetables on the stove or in the microsteamer (keep beetroot separate) for 5 - 10 minutes until just tender. Toss the hot vegetables with the Seasoning and Balsamic Vinaigrette and proceed as above. Bake for 30 minutes.

Method:

Adjust the oven rack to the middle position. Preheat oven to 220 °C.

Cut the onions into wedges and break the 'leaves' apart. Scrub the turnips (no need to peel) and cut each into 6 wedges. Scrub the unpeeled potatoes and cut into 8 wedges. Scrub the carrots and cut on the diagonal into 2 cm lengths. Scrub the sweet potatoes and slice into 1 cm thick half rings.

Peel the beetroot, leaving a bit of root, and cut each into 6 wedges. Toss all the vegetables (except the beetroot) together in a flat ovenproof dish or pan. Season with Green Onion Seasoning and toss with ¾ of the bottle of Balsamic Vinaigrette. Shake the pan to level the vegetables.

Place the beetroot in a separate small dish, season and coat with the remaining vinaigrette.

Roast the vegetables open for 45 minutes. Toss with fresh herbs before serving.

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