That Don't Impress Me Much Seasonal Veggies With Parsley
Using seasonal veggies means a fresher dish as your ingredients are not coming from far away and ripening on the way.
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Peel and cut your beets, carrot, parsnips and sweet potato. All ingredients should have a similar size and shape.
Wash and cut your brussels sprouts and kale so that they all have a similar size and shape.
Finely chop your garlic and parsley.
Preheat your oven to 200°C (400°F).
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.
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.
Mix beets, brussels sprouts, carrot, kale and sweet potato together in a bowl.
Mix balsamic vinegar and soy sauce together in a bowl with salt and pepper, then drizzle on top of your dish.