I think we can all unanimously agree that anything miniature is too hard to resist. In this case, it can also be extended to the vegetable world which, it seems, has recently been overtaken with pint-sized items such as dutch carrots, super-duper-tiny pumpkins and even - to my shock realisation today - micro cucumbers (I'm talking about barely three inches long here, I have never seen a cucumber that small before in my life).
What better way to sample the delights as we delve into autumn than to roast the heck out of all these cute vegetables in a sweet, sticky balsamic dressing? Well, if you do think of a better idea, I'm all ears. But until that happens, give the below recipe a try. Resistance is futile.
balsamic roasted mini vegetables
3 miniature squash, quartered and seeded
2 handfuls round beans, trimmed
1 parsnip, cubed
1 bunch dutch carrots, stalks removed
2 swedes, cubed
1/2 handful rosemary, torn
1/2 handful oregano, torn
2 shallots, sliced
1/4 cup olive oil
1/3 cup balsamic vinegar
1/3 cup soft brown sugar
salt and pepper, to season
Preheat oven to 210 degrees celsius. Place garlic cloves, shallots and all vegetables - except beans - in one large (or two medium) roasting trays; place beans in their own special little dish. Evenly distribute the rosemary and oregano between trays and drizzle vegetables with a generous amount of olive oil. Season with a small amount of salt and pepper.
In a jug, stir together balsamic vinegar and sugar. Drizzle over vegetables and place roasting tray/s (except beans) in the oven to roast for 30-40 minutes or until very soft. The beans will take less time - around 20 minutes - so place in oven to coincide with the finished medley.
Serve warm on a freezing cold night - it'll be just the thing you need.
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