5+ A Day

Balsamic Roasted Parsnip & Carrots

Balsamic Roasted Parsnip & Carrots

Balsamic Roasted Parsnip & Carrots

Serves: 6

Preparation: 10 minutes

Cooking: 40 minutes



4 Parsnips, halved
4 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)



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 at room temperature on the baby spinach and sprinkle with feta and your favourite nuts or seeds (we used chia)


This dish works well hot, at room temperature or cold