Vegetable salad - Roasted Root

By KeyIngredient

Ingredients

• 1/4 cup (50 mL) olive oil
• 6 small parsnips, peeled
• 6 medium carrots, peeled
• 1 small butternut squash, peeled
• 2 red onions, peeled
• 1/3 cup (75 mL) julienned fresh ginger
• Salt and freshly ground pepper
• Dressing
• Juice of 1 large orange
• 2 tsp (10 mL) finely chopped fresh ginger
• Salt and freshly ground pepper

Preparation

Step 1

Preheat the oven to 400°F (200°C).

Pour oil into a roasting pan and place in oven for 5 minutes.

Cut parsnips and carrots in half, cut squash into large chunks and each onion into 6 wedges. Add to the hot pan with julienned fresh ginger, season and roast 20 minutes.

Turn the vegetables and roast for another 20 to 30 minutes or until cooked.

Remove the cooked vegetables to a serving platter.

Add the juice and finely chopped fresh ginger to the hot pan. Stir and season to taste. Pour over the cooked vegetables.


Serves 8