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Honey Roasted Carrot and Parsnip Salad

The weather is still a little dreary and coldĀ  here in southern Australia, but it doesn’t mean we can’t have salads. Salads are a dish that can be served warm or cold, as a side or in this case, can easily be the main event.

I am such a huge fan of making ‘plant food’ the centre of any meal. For so long, the meat or protein component of a meal has been the centre piece and the poor old salad or vegetable component, delegated to a side dish.

I made this dish recently for some friends who came for lunch. This warming salad was the centre piece and was served with a side of roast chicken pieces. It does have chickpeas in the dish, along with goats feta, so it’s ‘hearty’ enough to be served on its own or to vegetarians.

The best part of this dish, is its simple, very tasty, reasonable quick and very nutritious.

One to serve at any dinner, lunch, BBQ, brunch, or simply mid week meal for the family. I have know doubt, you’ll have everyone asking for seconds and/or the recipe…a real crowd pleaser!

NOTE: if you don’t like parsnips you could easily swap out for cauliflower, or use different coloured carrots ( purple, yellow etc)

 

Honey Roasted Carrot and Parsnip Salad
Print Recipe
The best part of this dish, is its simple, very tasty, reasonable quick and very nutritious. One to serve at any dinner, lunch, BBQ, brunch, or simply mid week meal for the family. I have know doubt, you'll have everyone asking for seconds and/or the recipe...a real crowd pleaser!
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Honey Roasted Carrot and Parsnip Salad
Print Recipe
The best part of this dish, is its simple, very tasty, reasonable quick and very nutritious. One to serve at any dinner, lunch, BBQ, brunch, or simply mid week meal for the family. I have know doubt, you'll have everyone asking for seconds and/or the recipe...a real crowd pleaser!
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Ingredients
  • 3-4 parsnips, depending on size
  • 1 bunch dutch carrots
  • 1 bunch broccolini
  • 400 gram can or cooked, chickpeas
  • 1 bunch watercress or snowpea sprouts You could use half/half
  • 150 grams Goats Feta, crumbled or cubed
  • DRESSING: MIX ALL TOGETHER
  • 1 tbs Fresh Rosemary, chopped
  • 3 tbs Extra Virgin Olive Oil
  • 2 Tbs Honey
  • 1 Tbs White Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1/2 tsp * optional* dried chilli if you like a little bite!
Servings: servings
Instructions
  1. Preheat oven to 200C. Line a baking tray with baking paper.
  2. Cut your parsnips to pieces( like in the picture) then add with your washed carrots and broccolini to the baking tray. Drizzle with a little Olive oil and a little honey. Sprinkle on rosemary and if using, the chilli flakes. Toss and make sure you coat all the vegetables with the flavourings.
  3. Place your tray into the hot oven for approximately 25 minutes. Place chickpeas into a separate ovenproof dish. place into the oven for only 15-20 minutes. and set aside.
  4. In a jar or small dish, mix up all ingredients for your dressing. Mix really well. When cooked, remove your vegetables and chickpeas from the oven. Place in a serving plate or large bowl. Add your watercress and /or snow pea sprouts and Feta. Drizzle well with the dressing and serve!
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