Roasted vegetable salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 2 potatoes
  • ¼ pumpkin
  • 2 sweet potatoes (kumara)
  • 2 parsnip
  • 8 cloves garlic
  • ½ head broccoli
  • 6-8 field mushrooms
  • 1 red onion
  • 250g baby carrots
  • 4 sprigs fresh rosemary
  • 1 tsp smoked paprika
  • 1 tsp fennel seeds
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 2 tsp maple syrup
  • 2 tbsp oil
  • salt
  • freshly ground black pepper
  • 1 tbsp balsamic vinegar
  • 100g feta
Instructions
  1. Preheat the oven to 180C Fan Bake.
  2. Prep two large sheet pans by lining them with a layer of foil then a layer of greaseproof or parchment paper.
  3. Wash and scrub the potatoes and kumara if necessary.
  4. Cut the potato, kumara and parsnip into approximately 1 inch sized pieces. Try to get the pieces roughly the same size to ensure even cooking.
  5. Remove the skin from the pumpkin and cut into 1 inch sized pieces as well.
  6. Peel the garlic cloves, leaving them whole.
  7. Scatter the potato, kumara, parsnip, pumpkin and garlic in a single layer onto one of the sheet pans. Lay two sprigs of rosemary over the top.
  8. Drizzle with 1 tbsp of oil, 1 tsp of maple syrup and sprinkle over the smoked paprika and dried thyme. Season well with salt and pepper.
  9. Roast in the oven for 20 minutes before adding the other vegetables.
  10. While the root vegetables are roasting, scrub the baby carrots, cut the broccoli into 1 inch florets, cut the mushrooms into quarters and peel and cut the onion into 8 pieces.
  11. Lay the carrots, broccoli, mushroom and onion in a single layer onto the other sheet pan. Lay the remaining 2 sprigs of rosemary over the top.
  12. Drizzle over the remaining 1 tbsp of oil, tsp of maple syrup and sprinkle over the fennel seeds and dried oregano. Season well with salt and pepper.
  13. Add this second tray of vegetables to the oven and roast with the root vegetables for another 20 minutes, or until all the vegetables are nicely caramelised and cooked through.
  14. Once the vegetables are cooked, open the oven door and sprinkle the balsamic vinegar over the tray of root vegetables. Close the oven and cook for a further 2 - 3 minutes.
  15. Remove both trays from the oven and allow to cool.
  16. To serve, remove the rosemary stalks and then combine the two trays of vegetables onto a serving platter or bowl. Crumble the feta over the top.
Notes
For this quantity of vegetables its best to use two oven trays if possible to ensure even cooking and better caramelisation. By all means if you're making a smaller quantity of this salad one tray will suffice - simply roast the root vegetables for 20 minutes first, then add the other vegetables to the same tray in the oven and cook all together.
Recipe by The Fare Sage at https://www.thefaresage.com/roasted-vegetable-salad/