Maple-sesame carrot and parsnip salad
(at time of publication)
- 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
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.
Nutrition Info (per serve)
Total fat 2g
–Saturated fat 0g
Dietary fibre 7g
Make it gluten free: Check cumin is gluten free.
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