Roasted vegetable salad
2
serves of vegetables in each serve
Featured in:
SaladsPreparation time: 30 minutes
Cooking time: 60 minutes
Serves: 8
2 serves of vegetables per serve
Diet and Allergies:
Featured in:
SaladsPreparation time: 30 minutes
Cooking time: 60 minutes
Serves: 8
2 serves of vegetables per serve
Diet and Allergies:
Ingredients
1 carrot, cut into rounds
½ butternut pumpkin peeled, deseeded & cut into 2cm cubes
1 medium sweet potato, peeled & cut into 2cm cubes
1 parsnip, peeled & cut into rounds
1 large beetroot, peeled & cut into 12 wedges
2 sprigs rosemary, leaves removed & chopped
4 tbsp olive oil
100g rocket
3 tbsp pepitas (pumpkin seeds)
Freshly cracked pepper to taste
Method
Pre-heat oven to 180°C. Line 2 oven trays with baking paper.
Lay the orange vegetables and the parsnip on one of the trays, spray with olive oil spray and toss with half of the rosemary. Repeat with the beetroot on a separate tray.
Place the beetroot in the oven first as they will take up to an hour to cook. After 15 minutes, add the other tray to the oven and continue to cook both trays for 45 minutes or until the vegetables are golden and cooked through.
Cool slightly then combine on a serving platter, scattered with rocket and pepitas. Add cracked pepper to taste.
