Left Continue shopping
Your Order

You have no items in your cart

You might like
Delivering From Levin to Wellington and Hutt Valley on Tuesdays, Wednesdays and Fridays.
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.

Leave a comment

Please note: comments must be approved before they are published.