Who knew roast vegetables could freeze so well or be so versatile? Roasting the vegetables brings out their nutty, caramelised sweetness - so much more fun than boiling or steaming them - we're also serving them with an addictively sweet and sour balsamic glaze. So good.  
Cauliflower, onion, carrots, pumpkin, fennel, pepper, salt, olive oil, rosemary, balsamic, maple syrup, thyme, brown sugar. 
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100GPER SERVE
ENERGY371.2kj1204.9kj
PROTEIN4g12.9g
FAT TOTAL3g9.6g
- SATURATED.5g1.6g
CARBS11.8g38.35g
- SUGARS5.3g17.1g
SODIUM168.5mg546.9mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Serve alongside any main course or use the balsamic glaze as the base for a vinaigrette, mixed with double the volume of olive oil and toss the vegetables and dressing through rocket and/or baby spinach. Scatter with roasted almonds, hazelnuts or walnuts or croutons or goats cheese for a more substantial dish.
To reheat from frozen, remove the plastic film and the glaze. Cook in a 180 degree oven for 10 mins, then gently stir and return to the oven for 10 minutes (for small) to 20 minutes (for large). Defrost the glaze quickly in a microwave or hot water and drizzle over the vegetables before serving.