Balsamic roasted vegetables

An easy and delicious side recipe, I like to make double and keep the leftovers in the fridge and pair it with poached eggs and leafy greens for an easy salad.

Ingredients:

• 1kg of roasting vegetables of your choice such as carrots, potatoes, pumpkin, beans etc. cut into cubes
• 2 garlic cloves minced
• 3 tbsp. olive oil
• 3 tbsp. balsamic vinegar
• Fresh parsley
• Sea salt and freshly ground black pepper

Method:

Preheat your oven to 200 C.

Toss the vegetables in a bowl with olive oil, garlic and salt and pepper to taste.

Transfer to a roasting pan and place in the preheated oven.

Roast for 25 to 30 minutes.

Drizzle vegetables with balsamic vinegar and roast another 3 to 5 minutes.

Serve sprinkled with fresh parsley.