Balsamic Roasted Parsnip & Carrots
The Perfect Vegetable Roast
Ingredients
4 parsnip
cut into slices lengthways4 carrots
cut into slices lengthways1 red onion
chopped into wedges4 handfuls of baby spinach
100g feta cheese
cut into cubes
Dressing
1/4 cup olive oil
1/4 cup balsamic vinegar
2cm knob fresh ginger
grated1/2 tsp mustard powder
1 garlic clove
crushed
Method
To Roast Vegetables
1
Preheat over to 180°C.
2
Arrange all vegetables in one layer in a large roasting tray.
3
Mix all dressing ingredients together in a jug and pour over vegetables.
4
Mix vegetables in dressing by hand to coat them in the dressing.
5
Cook for about 40 minutes, turning a couple of times.
To Serve
1
Serve at room temperature on the baby spinach and sprinkle with feta and your favourite nuts or seeds (we used chia).
2
This dish works well hot, at room temperature or cold.
Nutrition Information per Serving (264g)
This nutrition analysis is based on 6 serves.
Energy
1014kJ (242 kcal)Protein
5.4gTotal Fat
14.1gSaturated Fat
3.9gCarbohydrate
19.6gDietary Fibre
7.8gSodium
213mgIron
0.8mgZinc
0.9mgVitamin B12
0.2µg
