Roasted Pumpkin with Chilli Balsamic Sauce

Roasted vegetables are my favourite. They loose their water content during the process and have a more concentrated flavour.

To make roasted vegetables, start by heating your oven pretty high. You could also just throw in a tray of vegetables next time you have the oven on for something else. Once cooked, either refrigerate and use them in the next three days, or freeze them in suitable portion sizes.

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