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Warm & Nourishing

Balsamic Roasted Parsnip & Carrots

A twist on a winter classic.

time40 feeds6

Balsamic Roasted Parsnip & Carrots

  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
  6. Serve at room temperature on the baby spinach and sprinkle with feta and your favourite nuts or seeds (we used chia)
  7. This dish works well hot, at room temperature or cold

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