Roast vegetables with balsamic, thyme and maple glaze
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, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
Serves two adults
Serves 4-5 adults or an older/larger family
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.