Sweet Roasted Parsnip and Carrot Salad

Sweet Roasted Parsnip Carrot salad4.jpg


4 Parsnips, peeled and cut into sticks

4 Carrots, peeled and cut into sticks

1 Can 530 ml Chickpeas, rinsed and drained

3 Cups 750 ml Cabbage, green or purple, chopped

½  tsp 2.5 ml Chili flakes

½  tsp 2.5 ml Rosemary, dried

1 Tbsp 15 ml Vegetable oil

 ½ Cup 125 ml Feta or goat cheese, crumbled (optional)


1 Tbsp 15 ml Vegetable oil

1 Tbsp 15 ml White Vinegar

2 Tbsp 30 ml Honey

1  tsp 5 ml Dijon mustard


1. Preheat oven to 400° F. In a bowl, mix carrots, parsnips and chickpeas with chili flakes, rosemary and 1 Tbsp vegetable oil. Spread on a large baking tray.

2. Roast carrots and parsnips for 10-15 minutes, stir them and continue to roast for 10 minutes more until they are tender. Set aside to cool.

3. Place vinegar, mustard, 1 Tbsp vegetable oil and honey in a screw top jar and shake well.

4. In a mixing bowl add carrots, parsnips, chickpeas and chopped cabbage. Pour dressing over vegetables and mix until combined with dressing. 

5. Sprinkle with crumbled feta or goat cheese (optional) and serve.

For another variation of this salad replace the cabbage with any salad greens (romaine lettuce, spinach, kale).

Recipe adapted from: taste.com.au/recipes/honey-roasted-parsnip-carrot-salad/cvklkgow


More Recipes