Maple-sesame carrot and parsnip salad

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

Save to favs/meal planning

See favs

Serves: 8

Time to make: 50 mins

Ingredients

More weights & measures

2 tablespoons maple syrup
2 teaspoons cumin
2 teaspoons sesame seeds
1kg carrots, peeled, trimmed, halved lengthways if large (use different varieties if you can find them)
1kg small parsnips, peeled, halved lengthways
2 teaspoon olive oil
1 tablespoon red wine vinegar
1 cup flat-leaf parsley, roughly chopped

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Heat oven to 200°C. Line 2 large baking trays with baking paper.

2 . Combine 1 1/2 tablespoons of the maple syrup and 1 teaspoon of the cumin and sesame seeds in a large bowl. Add vegetables and toss to coat. Spread carrots and parsnips out on prepared trays in a single layer. Roast for 30-35 minutes, or until golden and tender, swapping trays halfway through cooking time.

3 Meanwhile, whisk olive oil and vinegar with the remaining maple syrup and cumin in a small jug. Add dressing and parsley leaves to the roasted vegetables and gently toss to combine. Serve salad warm or at room temperature.

Variations

Make it gluten free: Check cumin is gluten free.

Nutrition Info (per serve)

Calories 133 cal

Kilojoules 560 kJ

Protein 4 g

Total fat 2 g

Saturated fat 0 g

Carbohydrates 20 g

Sugar 18 g

Dietary fibre 7 g

Sodium 70 mg

Calcium 140 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT