This is the best way to make roast vegetables taste ultra-delicious. A sticky little sauce that bakes and melts into the vegetables to create a moreish plate of colour.
I love this as a light dinner topped with some crumbled feta cheese but you could also serve it with roasted lamb or baked chicken or topped with a fried egg for lunch the next day.
Sticky Vinegar Roast Vegetables – serves 4-6
1 orange kumara, peeled and cut into smallish pieces
1 red onion, peeled and cut into quarters
1 Japanese eggplant, sliced into pieces
1 zucchini, cut into rounds
¼ pumpkin, peeled and cut into pieces
4 garlic cloves, smashed with skin on
6-8 baby carrots, scrubbed and sliced in half
1 large beetroot, peeled and cut into pieces
1 handful fresh Rosemary
2 Tbspn Olive oil
Coarse iodised sea salt
1 Tbspn wholegrain mustard
1 Tbspn pure maple syrup
2 Tbspn sticky balsamic vinegar
½ cup hazelnuts
Pre-heat oven to 180°C.
Place all of the vegetables onto a large baking-paper lined tray. Scatter over the rosemary and drizzle over the olive oil. Season with a good pinch of sea salt and freshly cracked black pepper.
Using a spoon, stir everything together to ensure all of the vegetables are coated by the rosemary, oil, salt and pepper.
Roast for ~60 minutes or until tender. Meanwhile, combine the wholegrain mustard, maple syrup and sticky balsamic vinegar in a jar. Shake to combine.
When tender, remove the vegetables from the oven and pour over the sticky vinegar and stir through the vegetables. Scatter over the hazelnuts and cook for another 15 minutes or until golden and sticky.