Ingredients
- 500 g pumpkin or butternut squash
- 2 bunches baby carrots
- 4 parsnips
- 4 fresh beetroot
- 2 tbsps tamari or soy sauce
- 2 tbsps extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 handful fresh coriander leaves
DRESSING:
- 2 tbsps rice wine vinegar or white wine vinegar
- 1 tbsp thai fish sauce optional
- 3 tbsps extra virgin olive oil
- 1 tbsp sugar
Servings:
Instructions
- Heat the oven to 200 C, Fan 180, Gas 6.
- Cut the pumpkin or squash into thinnish wedges and peel. Remove and discard the seeds. Trim and wash the carrots. Peel the parsnips and cut lengthwise into quarters. Peel and halve the beetroot.
- Mix the tamari, olive oil, sea salt and pepper in a big bowl then add the vegetables and toss until well coated. Tip into a baking tray and bale for 45 minutes to 1 hour until tender and nicely browned.
- Make the dressing. Whisk the wine vinegar, fish sauce, olive oil and sugar together in a bowl.
- Drizzle the dressing over the vegetables and toss to coat. Serve immediately scattered with coriander leaves.
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