Glazed Barbeque Roasted Root Vegetables With Fresh Herbs

Name: Glazed Barbeque Roasted Root Vegetables With Fresh Herbs
Yield: 1
Ingredients: 200.0g Mini beetrootWith Leaves, Washed; 200.0g Parsnip (washed); 300.0g CarrotsWashed; 200.0g Red onionPeeled And Quartered; 50.0ml Balsamic vinegar; 15.0ml Pure honey; 12.5ml Robertsons Veggie Seasoning - 1 Kg; 10.0g Fresh herbs like parsley, celery, chives and/or basil (chopped); 50.0g WalnutsChopped

Glazed Barbeque Roasted Root Vegetables With Fresh Herbs – - Recipe

Mini beetroot, parsnip, carrots, and red onion, drizzled with a balsamic vinegar dressing and scattered with fresh walnuts,

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Method:

Mini beetrootWith Leaves, Washed 200.0 g
Parsnip (washed) 200.0 g
CarrotsWashed 300.0 g
Red onionPeeled And Quartered 200.0 g
Balsamic vinegar 50.0 ml
Pure honey 15.0 ml
Robertsons Veggie Seasoning - 1 Kg 12.5 ml
Robertsons Veggie Seasoning - 1 Kg

850 5110 Points

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1kg R170,19

6 x 1kg R1.021,13

Added to cart: Robertsons Veggie Seasoning - 1 Kg

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Not available on webshop via your current trade partner

*Indicative price (ex VAT)
Fresh herbs like parsley, celery, chives and/or basil (chopped) 10.0 g
WalnutsChopped 50.0 g

Main Course

Side Dish

Vegetarian

Mini beetroot, parsnip, carrots, and red onion, drizzled with a balsamic vinegar dressing and scattered with fresh walnuts,

...

Preparation

Method:
- Pre-heat a grill to 150 °C.
- Chop the ends of the root vegetables and separate the beetroot leaves from the beetroot. Then cut the beetroot in half as well as the parsnips.
- Finely chop the beetroot leaves and set aside with the chopped herbs.
- Grill the vegetables, low and slow until caramelised.
- Allow to cool and cut into chunks.
- Add the vegetables to a pan (wide enough to accommodate the pieces in a single layer) with a splash of oil.
- Add the balsamic vinegar, honey, Robertsons Veggie Seasoning and a splash of water.
- Start checking if they’re cooked after about 5 min, depending on the vegetable.
- Remove from the heat when almost all the liquid has evaporated, the vegetables are cooked and there’s a shiny glazed coating.
- Mix the vegetables with the beetroot leaves and sprinkle some ﬁnely chopped herbs and walnuts on top to give a bit of colour, freshness and crunch.
Chef's Tip:
- Eat warm or even cold with some goat’s cheese, lentils or other grains.