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Balsamic Roasted Parsnip & Carrots

Balsamic Roasted Parsnip & Carrots

Serves 2-3


2 Parsnips, halved
2 Carrots, halved
1 red onion, cut into 8 wedges
4 handfuls of baby spinach
½ cup of feta, cubed

 Dressing Ingredients

¼ cup, olive oil
¼ cup, balsamic drizzle (you can use balsamic vinegar)
½ teaspoon, fresh or dried ginger
½ teaspoon, mustard powder
1 garlic glove, crushed
Chia seeds (optional)



Preheat oven to 180°C 

Arrange all vegetables in one layer in a large roasting tray

Mix all dressing ingredients together in a jug and pour over vegetables

Mix vegetables in dressing by hand to coat them in the dressing

Cook for about 40 minutes, turning a couple of times

Serve at room temperature on the baby spinach and sprinkle with feta and your favorite nuts or seeds.

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