Roasted Carrot & Parsnip Warm Autumn Salad

Roasted Carrot & Parsnip Warm Autumn Salad

This is my adaptation of a side dish that my Mum calls honey carrots. The slowly roasted, slightly caramelised root veggies strike the perfect balance of savoury ~ sweetness. Whilst the addition of crunchy greens, punchy goats cheese & a simple vinaigrette makes it a fantastic accompaniment to rich roast meats. 

Best served warm, but still completely moreish cold, this autumnal salad is an easy crowd pleaser ! 

For the roasted veggies - 

Approx 1kg organic carrots & parsnips, cut into batons.

2 generous TBS grass~fed ghee.

2 TBS organic maple syrup, plus an extra little drizzle just for fun.

2 large organic garlic cloves, minced.

Handful of organic parsley leaves, finely chopped.

1/2 cup broth (I used homemade organic chicken broth but any broth works !)

Generous pinch of salt & pepper.

Salad dressing -

1 TBS organic apple cider vinegar.

3 TBS organic EVOO.

A blob of local honey & a blob of your fave mustard (mine is the church farm honey & pepperberry mustard) 

A pinch of salt, a grind of pepper.

Organic salad leaves, organic sunflower sprouts & your fave soft goats cheese to serve.

Method - 

Preheat your oven to 180c.

Whilst the oven is warming, combine the ghee, maple syrup, minced garlic & chopped parsley in a large bowl, whisking with a fork to combine. Add in the carrots & parsnips, massaging them with the marinade until all pieces are coated. Tip the veggies into a roasting pan & pour over the broth. Sprinkle with a little salt & pepper before covering the dish with foil & roasting for 40 minutes. 

Uncover the dish, baste the veggies with the pan juices & roast uncovered for a further 30 minutes, turning occasionally. 

The root veggies should be golden & caramelised without being dry. Leave the veggies in the roasting dish to cool a little whilst you assemble the rest of the ingredients.

For the salad dressing, combine all ingredients in a jar & shake until emulsified. 

Toss the organic salad leaves with the salad dressing in a large bowl, before transferring to a serving platter. Top with the warm roasted veg, a generous drizzle of soft goats cheese & a sprinkle of the sunflower sprouts. Serve immediately ! Leftovers will keep for a day or so in the fridge (if there are any !)


Image & Recipe by Jessica Bull @jessicaelisebull