2017-08-21
Balsamic Roasted Parsnip & Carrots
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Balsamic Roasted Parsnip & Carrots

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<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 40 mins Cook: 40 mins
Serves 6 Serves 6
Low Sodium Low Sodium
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Ingredients

  • 4 Parsnips, halved
  • 4 Carrots, halved
  • 1 red onion, cut into 8 wedges
  • 4 handfuls of baby spinach
  • ½ cup of feta, cubed

Dressing Ingredients

  • ¼ cup, olive oil
  • ¼ cup, balsamic drizzle (you can use balsamic vinegar)
  • ½ teaspoon, fresh or dried ginger
  • ½ teaspoon, mustard powder
  • 1 garlic glove, crushed
  • Chia seeds (optional)

 

Method

Preheat over to 180°C. 

Arrange all vegetables in one layer in a large roasting tray.

Mix all dressing ingredients together in a jug and pour over vegetables.

Mix vegetables in dressing by hand to coat them in the dressing.

Cook for about 40 minutes, turning a couple of times.

Serve at room temperature on the baby spinach and sprinkle with feta and your favourite nuts or seeds (we used chia).

This dish works well hot, at room temperature or cold.

For more fruit and vegetable inspiration visit 5aday.co.nz

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  • Goes well with...
  • Nutrition

Nutrition Information Per Serving

Serving size: 274g
Energy kJ (kcal) 1007 (241)
Protein (g) 5.6
Fat (g) 14.5
Saturated (g) 3.8
Carbohydrate (g) 18.5
Sugars (g) 18.3
Sodium (mg) 192
Iron (mg) 1.5
Dietary Fibre (g) 7.7
Vitamin A Equiv. (µg) 765
Vitamin K (µg) 50
Folate (ug) 61.8

Carrots are rich in vitamin A, necessary for maintaining good eyesight, especially night vision, for growth and helping to fight infection. Parsnips are a food source of Vitamin K, important for blood clotting. 

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TAKAPUNA, AUCKLAND, NEW ZEALAND
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