This delicious combination of Roast Winter Vegetables provides a rich source of nutrients.

Make your Winter veggies look and taste amazing!

Ingredients

Roast Winter Vegetables

• 250g Pumpkin cut into 2cm squares
• 1 large Sweet Potato cut into 1 cm thick rounds
• 2 medium Parsnips cut into ½ cm thick rounds
• 2 medium Carrots cut into ½ cm thick rounds
• 2 medium Potatoes cut into 2 cm squares
• 1 Red Onion cut into 8 chunks
• 2 cups Baby Spinach
• 20gm  Pine Nuts
• Salt and freshly ground pepper

Balsamic Dressing

• 3 tablespoons Garlic-infused Olive Oil
• 1 tablespoon Balsamic Vinegar
• (a favourite for this recipe is a balsamic vinegar infused with pomegranate)

Method

1. Preheat oven to 200°C.  Line a large baking tray with baking paper.
2. Prepare vegetables and combine all but the spinach leaves in a large bowl.  Using a little of the olive oil, pour over the vegetables and toss to coat.
3. Place on the baking tray lined with baking paper, making sure that they are in a single layer.
4. Roast for up to one hour or until golden.  Turn occasionally to ensure even browning.
5. Remove from oven and put in a serving bowl.
6. Add spinach leaves and pine nuts and then balsamic dressing and toss well. Season with salt and pepper.
7.  To make the dressing, combine the olive oil and balsamic vinegar in a container with a tight lid and shake well to combine.