Nothing says winter like a tray full of seasonal winter veg roasted in sugar-free Naked Syrup 😍 Since it's still winter, we may as well make the most of it and hunker down away from the storms, veggies roasting with a warm fire blazing and a book for maximum relaxation vibes! Check out this delicious and simple recipe by Ana Lopez.
INGREDIENTS:
(Serves 2)
🥕3 parsnips, peeled and sliced 1/2 inch thick
🥕3 carrots, peeled and sliced 1/2 inch thick
🥕1-2 large beetroots, cubed
🥕2 sweet potatoes, cubed
🥕1/4 cup extra-virgin olive oil
🥕1/4 cup Naked Syrup
🥕6 thyme sprigs
🥕Salt and freshly ground pepper
🥕2 tablespoons balsamic vinegar
METHOD:
🥕3 carrots, peeled and sliced 1/2 inch thick
🥕1-2 large beetroots, cubed
🥕2 sweet potatoes, cubed
🥕1/4 cup extra-virgin olive oil
🥕1/4 cup Naked Syrup
🥕6 thyme sprigs
🥕Salt and freshly ground pepper
🥕2 tablespoons balsamic vinegar
METHOD:
1. In a large bowl, toss the root vegetables with the oil, NKD SYRUP and thyme and season with salt and pepper.
2. Spread on a baking tray
3. Cover with foil and roast at 180C for 25 minutes (until tender). Remove the foil and roast for 10 minutes longer, until glazed.
4. Drizzle with the balsamic vinegar
Enjoy!
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