Balsamic Roasted Parsnip & Carrots
Serves 2-3
Ingredients
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)
Method
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.