Serves 8

450 g red skinned potatoes
450 g golden kumara
450 g peeled pumpkin
2 big parsnips
2 large carrots
2 red skinned onions
¼ cup olive oil
2 tbsp Balsamic vinegar
3 fat cloves garlic chopped
2 large sprigs rosemary

Pre heat the oven to 200º.

balsamicroastedvegesClean the potatoes but leave the skins on and cut into 2- 2 ½ cm cubes. Cut the kumara and pumpkin to approximately the same size chunks as the potatoes.  Peel the parsnips and carrots, cut in half long wise then into quarters long wise then cut each strip in half forming long chunky wedges. Peel the onions leaving the stalk end in tact and cut into 8 wedges.
Place the prepared vegetables in a large roasting pan, sprinkle on the garlic then drizzle over the oil and balsamic vinegar, toss well before adding the rosemary and a sprinkle of salt.
Roast the vegetables, turning them frequently until golden and tender.
Serve piping hot with roast meats or use in salads, open sandwiches or with couscous as a side dish.