Roast Winter Vegetables

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Roast Winter Vegetables

 

 

3 parsnips, peeled, trimmed

1 bunch baby carrots

1 bunch spring onions (see below), trimmed

1/4 cup olive oil

4 tsp balsamic vinegar

 

1. Preheat oven to 200 C (390 F). Grease a large, shallow roasting dish.

 

2. Cut parsnips in half lengthways. Remove cores. Cut each half into

quarters. Place all vegetables onto prepared tray.

 

3. Combine oil, vinegar, and salt and pepper in a jug. Drizzle over

vegetables. Toss to coat. Roast for 40 to 45 minutes, turning

occasionally, or until golden and tender. Serve.

 

 

Serves 4.

 

 

Spring onions (also known as salad onions) are the next stage of the

green onion. They are left longer to grow, producing semi-developed

bulbs - small, sweet onions. The bulb and light green part of the stem

can be used. Use in salads, roast until soft and golden or use in

Asian dishes.