Honey Roasted Carrot and Parsnip Salad
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
4servings 10minutes
Cook Time
30minutes
Servings Prep Time
4servings 10minutes
Cook Time
30minutes
Ingredients
  • 3-4 parsnips, depending on size
  • 1 bunch dutch carrots
  • 1 bunch broccolini
  • 400 gram can or cooked, chickpeas
  • 1bunch watercress or snowpea sproutsYou could use half/half
  • 150grams Goats Feta, crumbled or cubed
  • DRESSING: MIX ALL TOGETHER
  • 1tbs Fresh Rosemary, chopped
  • 3tbs Extra Virgin Olive Oil
  • 2 Tbs Honey
  • 1Tbs White Wine Vinegar
  • 1tsp Dijon Mustard
  • 1/2tsp * optional* dried chilli if you like a little bite!
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!