Balsamic baked vegetables
2 carrots, peeled, cut into chunks
1 medium sweet potato, peeled, cut into chunks
½ butternut pumpkin, peeled, cut into chunks
4 medium potatoes, cut into chunks
4 cloves garlic, peeled
1/4 cup water
3 tbsp olive oil
2 tbsp balsamic vinegar
½ tbsp honey
1 cup baby spinach
Preheat oven to 150 oC /130oC fan forced.
Place all of the vegetables (except baby spinach) in a roasting pan along with the garlic.
Combine the water, olive oil, balsamic vinegar and honey in a jug and drizzle over all of the vegetables.
Bake for 45 minutes or soft and until golden. Toss through the baby spinach leaves.
Mix through a tin of drained chickpeas for added protein.