Nothing says winter like a tray full of seasonal winter veg roasted in sugar-free Naked Syrup đ 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)
đĽ3 parsnips, peeled and sliced 1/2 inch thickÂ
đĽ3 carrots, peeled and sliced 1/2 inch thickÂ
đĽ1-2 large beetroots, cubed
đĽ2 sweet potatoes, cubed
đĽ1/4 cup extra-virgin olive oilÂ
đĽ1/4 cup Naked SyrupÂ
đĽ6 thyme sprigsÂ
đĽSalt and freshly ground pepperÂ
đĽ2 tablespoons balsamic vinegar
METHOD:
đĽ3 carrots, peeled and sliced 1/2 inch thickÂ
đĽ1-2 large beetroots, cubed
đĽ2 sweet potatoes, cubed
đĽ1/4 cup extra-virgin olive oilÂ
đĽ1/4 cup Naked SyrupÂ
đĽ6 thyme sprigsÂ
đĽSalt and freshly ground pepperÂ
đĽ2 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 vinegarÂ
Enjoy!Â
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