Baked vegetables with balsamic cream and walnuts
- Various vegetables – squash, yellow turnips, carrots
- A handful of walnuts
- Oil
- Sea salt
- Pepper
- 2–3 tbsp balsamic cream
- 1 tsp unrefined cane sugar
- Fresh parsley for serving
Peel and cut the vegetables into larger chunks. Put the vegetables and nuts in a baking dish, drizzle some oil over them, season with salt and pepper, and mix. Cover the dish with aluminium foil and bake in the oven at 200 °C for 30 minutes. Remove the foil, drizzle some balsamic cream over the vegetables and bake for 10 more minutes. Before serving sprinkle some fresh chopped parsley on the vegetables.