ROASTED SEASONAL VEGETABLES WITH BALSAMIC CREAM, PARMESAN, AND PINE NUTS

The natural sweetness of assorted roasted vegetables is perfectly enhanced by caramelized balsamic cream. The addition of grated Parmesan and toasted pine nuts takes this dish to another level, making it irresistibly flavorful and textured.

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🕒 Prep & Cook Time: 45-50 min

🍽️ Servings: 4

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Ingredients

• 1.5 kg seasonal vegetables:
• 350 g pumpkin (sugar pumpkin)
• 1 large sweet potato
• 350 g Brussels sprouts, halved
• 2 carrots, cut into thin sticks
• 2 potatoes, cut into cubes
• 4 garlic cloves, peeled whole
• 4 heaping tbsp balsamic cream
• 1 tbsp smooth mustard
• 4 tbsp cooking oil
• 1 sprig fresh thyme, finely chopped
• 1 sprig fresh rosemary, finely chopped
• 4 tbsp canned corn
• 4 tbsp pine nuts
• 50 g grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

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Instructions

1. Preheat oven to 200°C (390°F).
2. Cut pumpkin and potatoes into medium cubes. Slice Brussels sprouts in half. Cut carrots into thin sticks. Keep garlic cloves whole.
3. Toss vegetables with salt, black pepper, chopped thyme, and rosemary.
4. Mix oil, mustard, and 2 tablespoons of balsamic cream until smooth. Pour over vegetables and toss thoroughly to coat.
5. Spread vegetables evenly on a parchment-lined baking tray. Roast for 25 minutes.
6. Remove tray from oven and taste vegetables. Add canned corn and the remaining 2 tablespoons balsamic cream diluted slightly with water to drizzle easily. Adjust seasoning if needed. Gently toss and redistribute vegetables evenly.
7. Continue roasting for another 10-15 minutes, checking that carrots and potatoes are tender.
8. Meanwhile, grate Parmesan and toast pine nuts in a dry pan until lightly browned.
9. Remove vegetables from oven, sprinkle with grated Parmesan and toasted pine nuts. Gently mix and adjust seasoning with salt and pepper. For extra flavor, drizzle a little more balsamic cream if desired.
10. Serve warm for best flavor, though leftovers remain tasty even when cooled.

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Serving Suggestions

Enjoy as a hearty side with roasted meats or as a vegetarian main with crusty bread or a light salad.

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💡 Tips

• Use fresh herbs finely chopped to infuse the vegetables evenly.
• Toast pine nuts carefully to avoid burning and preserve their nutty aroma.
• Diluting balsamic cream slightly helps with even distribution and caramelization.

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📝 Final Thoughts

This roasted vegetable medley with balsamic cream, Parmesan, and pine nuts balances sweetness, acidity, and savory richness beautifully. It’s a satisfying, elegant dish perfect for warming up cold evenings or impressing guests with minimal effort.