Maple-sesame carrot and parsnip salad

Instructions

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.