Roasted Parsnip Salad
Recipe adapted from: taste.com.au/recipes/honey-roasted-parsnip-carrot-salad/cvklkgow
Ingredients
4 Parsnips, peeled and cut into sticks
4 Carrots, peeled and cut into sticks
1 Can (530 mL) Chickpeas, rinsed and drained
3 Cups (750 mL) Cabbage, green or purple, chopped
½ tsp (2.5 mL) Chili flakes
½ tsp (2.5 mL) Rosemary, dried
1 Tbsp (15 mL) Vegetable oil
½ Cup (125 mL) Feta or goat cheese, crumbled (optional)
Dressing
1 Tbsp (15 mL) Vegetable oil
1 Tbsp (15 mL) White Vinegar
2 Tbsp (30 mL) Honey
1 tsp (5 mL) Dijon mustard
Directions
1. Preheat oven to 400° F. In a bowl, mix carrots, parsnips and chickpeas with chili flakes, rosemary and 1 Tbsp vegetable oil. Spread on a large baking tray.
2. Roast carrots and parsnips for 10-15 minutes, stir them and continue to roast for 10 minutes more until they are tender. Set aside to cool.
3. Place vinegar, mustard, 1 Tbsp vegetable oil and honey in a screw top jar and shake well.
4. In a mixing bowl add carrots, parsnips, chickpeas and chopped cabbage. Pour dressing over vegetables and mix until combined with dressing.
5. Sprinkle with crumbled feta or goat cheese (optional) and serve.
