That Don't Impress Me Much Seasonal Veggies With Parsley
Ginny
Using seasonal veggies means a fresher dish as your ingredients are not coming from far away and ripening on the way.
People: 1
50 min

Ingredients

1 tbsp
Balsamic Vinegar
50 grams
Beets
40 grams
Brussels Sprouts
0.75
Carrot
2 Clove
Garlic
40 grams
Kale
1 tbsp
Olive Oil
1 tbsp
Parsley
0.5
Parsnips
0.75 tsp
Rosemary
2 tbsp
Soy Sauce
50 grams
Sweet Potato
2 tsp
Thyme
80 grams
Walnuts

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Prep

  1. Peel and cut your beets, carrot, parsnips and sweet potato. All ingredients should have a similar size and shape.
  2. Wash and cut your brussels sprouts and kale so that they all have a similar size and shape.
  3. Finely chop your garlic and parsley.
  4. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Spread the Beets, Brussels Sprouts and Parsnips, rosemary and thyme evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 15 minutes.Then add Carrot, Garlic and Sweet Potato and roast for 15 minutes.Finally, add Kale and roast for another 15 minutes.
  2. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Mix beets, brussels sprouts, carrot, kale and sweet potato together in a bowl.
  2. Mix balsamic vinegar and soy sauce together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Parsley and Walnuts on top.