Preheat oven to 400°F (200°C).

Place vegetables on baking sheet, spread out evenly and tuck in the rosemary sprigs if using. Roast vegetables until tender, for 45 to 60 minutes, tossing occasionally.

Line a large rimmed baking sheet with tinfoil or parchment paper.

Combine prepared vegetables, oil, salt and pepper to taste in a large bowl, toss to coat.

Meanwhile make the glaze: combine all ingredients in a small saucepan. Bring to a boil, reduce heat to medium, cook about 10 minutes or until reduced by half.

Transfer cooked vegetables to a serving plate and toss with glaze.

Calories 212 Protein 4 g Fat 7 g Carbohydrate 37 g Fibre 5.9 g

Add variety to your diet by trying this recipe with other favourite vegetables such as turnips, parsnips, eggplant, potatoes or yams.