Ingredients
• 4 parsnips
• ¼ Kent pumpkin, deseeded, cut into wedges
• 4 small sweet potatoes, unpeeled, cut into discs
• 4 beetroot
• 2 red onions
• 1 bunch Dutch carrots
• 80ml extra virgin olive oil
• Sea-salt flakes and freshly ground black pepper, to season
• 6-8 sprigs thyme, leaves picked
• 2 tsp cinnamon
• 2 tsp cumin seeds
• 40ml red wine vinegar
• 1 handful flat-leaf parsley leaves
• 200g feta, crumbled
• ¹⁄³ cup smoked almonds, roughly chopped
• Extra extra virgin olive oil (optional), to serve
Cook's tips: Roasted winter vegetables with feta and smoked almonds. Always wear rubber gloves when handling beetroot to avoid staining your hands. Toss leftovers from this roast vegetable dish with rocket, a little mayonnaise and a drizzle of extra olive oil for a sensational salad the next day.
Method
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Preheat oven to 180°C and line 2 large oven trays with baking paper. Slice parsnips in half and cut out cores, then halve again. Arrange on 1 of the prepared trays with pumpkin wedges and sweet potato discs.
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Scrub beetroot and trim ends, then slice into wedges. Leaving skin on, cut onions into 8 wedges. Trim carrots, leaving on 3cm of green tops, then arrange on second prepared tray with beetroot and onion.
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Drizzle oil over vegetables on both trays and season. Sprinkle over thyme leaves, cinnamon and cumin seeds.
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Roast vegetables for 40 minutes. Remove pumpkin mixture from oven and drizzle over ½ of the red wine vinegar. Set aside to rest. Continue roasting beetroot mixture for a further 15 minutes, then drizzle over remaining vinegar.
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Arrange vegetables on a serving platter, then scatter over parsley, feta and almond. Drizzle over a little extra oil, if desired. Season and serve.