Balsamic-glazed veggies

Pumpkin is an ideal veggie. Well, at least for me. You can do so much with it. Sweet, sour, spicy – pumpkin mends well with anything. Last week, hubby was out of town, which meant I could have a veggie night. But, today’s recipe can as well be used as side dish. It’s healthy, quick and mess-free. I bet you will like it.

Roasted pumpin and carrots with balsamic glaze :)

Ingredients:
450g pumpkin (in cubes)
450g carrots (in cubes)
red onion, sliced
1 tablespoon coconut oil
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2/3 cup balsamic vinegar
3 tablespoons honey
1 teaspoon mustard

Roasted pumpin and carrots with balsamic glaze :)

Set the temperature of the oven to 200°C. In a bowl mix together the veggies, add oil, thyme. Season with salt and pepper. Mix. Bake around 30 minutes, strirring in the middle of baking time.

Roasted pumpin and carrots with balsamic glaze :)

In a saucepan, mix vinegar, honey and mustard. Bring to boil, cook about 8 minutes, until the glaze is thickend.

https://i0.wp.com/31.media.tumblr.com/fceb5301f171ba8e4a5094ab172d3918/tumblr_ndxtt3vFi71u256hqo3_500.jpg

Pour the mixture over the veggies. Mix gently.

Roasted pumpin and carrots with balsamic glaze :)

Roasted pumpin and carrots with balsamic glaze :)

Chop parsley, then toss over plate, serve;)

Enjoy!

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