Whether you have always loved to cook or you have chosen it up like a spare time activity during quarantine, we would see a guess which you're watching for new recipes to use . Afterall, getting creative at the kitchen can be a wonderful and rewarding way to spend time.

We've gathered most the very most adored and highest ranked Roasted winter vegetable salad within our website. It's the best of the Ideal!

We've piled up the best recipes ever. They're our loved, commented and rated 5star recipes from our big neighborhood, all in one area. The programs, mains, desserts and more are guaranteed delicious!

Ingredients

1 bunch baby beetroot, peeled, halved
2 carrots, peeled, sliced diagonally
2 parsnips, peeled, sliced diagonally
Olive oil cooking spray
1/4 cup pecans
2 teaspoons maple syrup
2 tablespoons orange juice
2 teaspoons balsamic vinegar
1 tablespoon extra virgin olive oil
80g red leaf mixed salad
50g mild creamy blue cheese, crumbled

Method

Step 1 Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.
Step 2 Place beetroot, carrot and parsnip on prepared tray. Spray with oil. Season with salt and pepper. Roast for 30 minutes or until tender. Combine pecans and maple syrup in a bowl. Add to baking tray. Bake for a further 5 minutes or until pecans are golden and sticky.
Step 3 Whisk orange juice, vinegar and oil together in a small bowl. Season with salt and pepper. Place leaf mixture in a serving dish. Add vegetables, pecans and cheese. Drizzle with dressing. Gently toss to combine. Serve.

Roasted winter vegetable salad

How to make Roasted winter vegetable salad

Ingredients

Method