Maple-sesame carrot and parsnip salad
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Time to make:
45 mins (Hands-on time: 10 mins, Cooking time: 35 mins)
$1.60 per serve
(at time of publication)
Full ingredients list:
1kg (about 8) assorted carrots including Dutch, purple and orange, peeled, trimmed, halved lengthways if large
1kg (about 10) small parsnips, peeled, halved lengthways
2 tablespoons maple syrup
2 teaspoons cumin
2 teaspoons sesame seeds
2 teaspoons olive oil
1 tablespoon red wine vinegar
1 cup flat-leaf parsley, chopped
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C. Line 2 baking trays with baking paper.
Step 2Combine 1 1/2 tablespoons of the maple syrup, 1 teaspoon of the cumin, and sesame seeds in a large bowl. Add vegetables and toss to coat. Spread out vegies on prepared trays in a single layer. Roast for 30–35 minutes, or until vegetables are golden and tender; swapping trays halfway through cooking time.
Step 3Meanwhile, whisk olive oil and vinegar with remaining maple syrup and cumin in a small jug. Add dressing and parsley leaves to the roasted vegetables; gently toss to combine. Serve salad warm or at room temperature.
About this recipe
First published: December 2015