Balsamic Roasted Vegetables

Perfect for this time of year, here is simple recipe that can be enjoyed hot or cold with your choice of protein

 

Ingredients

4 Parsnips, halved

4 Carrots, halved

2 medium or 4 small beetroot, quartered

1 red onion, cut into 8 wedges

4 handfuls of baby spinach or rocket

½ cup of feta, crumbled or cubed

 

Dressing Ingredients

¼ cup, olive oil

¼ cup, balsamic vinegar

½ teaspoon, fresh or dried ginger

½ teaspoon, mustard powder

1 garlic glove, crushed

Chia seeds (or alternative nut/seed)

 

Method

Preheat over 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 on the baby spinach/rocket and sprinkle with feta and chia seeds or alternative