Balsamic Roasted Vegetables - cooking recipe

Ingredients

Baste Ingredients
2 tablespoons golden syrup
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
Vegetable Ingredients
500 g pumpkin, butternut skin on, cut into 3 cm chunks
2 large carrots, peeled and quartered lengthwise
2 large parsnips, peeled and quartered lengthwise
1 large red onion, peeled and cut into quarters
2 large zucchini, cut into 2 . 5cm slices
freshly ground sea salt
fresh ground black pepper

Preparation

Preheat oven to 190\u00b0C conventional or 170\u00b0C fan forced.
Mix together the basting ingredients.
Combine the pumpkin, carrot, parsnip and onion in a baking dish lined with baking paper . Brush with baste and make sure all the vegetables are coated really well.
Bake vegetables for 30 mins, add the zucchini and baste, basting all the other vegetables again. Continue cooking another 20 mins or until vegetables are tender.
Season and serve.