Step 1 Preheat oven to 220°C. Line a baking tray with baking paper. Steam or microwave potato, pumpkin and parsnips until just tender. Place onto baking tray and bake for 25–30 minutes, or until golden and crisp. Meanwhile, place a small non-stick frying pan over medium heat and cook pine nuts, stirring until golden. Set aside.
Step 2 drizzle balsamic glaze over vegetables and sprinkle with toasted pine nuts. Serve with Moroccan-spiced grilled meat, chicken or fish.
Use 1 tablespoon pomegranate molasses diluted with 1 tablespoon water instead of balsamic glaze.
