One-tray warm roast vegetable salad

Name: One-tray warm roast vegetable salad
Prep time: 15 min
Cook time: 95 min
Total time: 110 min
Yield: 4
Ingredients: 3 garlic cloves; ¼ cup loosely packed rosemary leaves; 1/3 cup (80ml) olive oil; ¼ cup (90g) honey; 1 tsp dried chilli flakes, plus extra to serve; 1¼ cup (175g) pecans; 500g small sweet potatoes, cut into 2cm-thick wedges; 500g small parsnips, halved lengthways (larger parsnips quartered); 150g semi-soft matured goat’s cheese, thickly sliced; 2 cups loosely packed picked watercress sprigs (or rocket leaves); Lemon wedges to serve

1 rating

15m

1h 35m

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by Valli Little

delicious. team

Jun 01, 2017

Who doesn't love the sight and smell of a big tray of roast veggies? Plus, one-tray means it's light on the washing up. Win win!

3 garlic cloves
¼ cup loosely packed rosemary leaves
1/3 cup (80ml) olive oil
¼ cup (90g) honey
1 tsp dried chilli flakes, plus extra to serve
1¼ cup (175g) pecans
500g small sweet potatoes, cut into 2cm-thick wedges
500g small parsnips, halved lengthways (larger parsnips quartered)
150g semi-soft matured goat’s cheese, thickly sliced
2 cups loosely packed picked watercress sprigs (or rocket leaves)
Lemon wedges to serve

Method

1.

Preheat oven to 180°C. Grease a large roasting tray and line with baking paper.
2.

Place garlic and rosemary together on a chopping board and chop finely. Transfer to a bowl and combine with oil, honey, chilli flakes, pecans and 1½ tsp salt flakes.
3.

Place sweet potato, parsnip and pecan mixture on the prepared tray and toss to combine. Spread out evenly over tray. Cover with aluminium foil and roast for 1 hour 15 minutes or until vegetables are tender. Remove foil, increase oven to 220°C and cook, turning halfway, for 30 minutes or until vegetables are golden.
4.

Transfer roast vegetables to a serving platter with goat’s cheese and watercress. Sprinkle over extra dried chilli and serve with lemon wedges.