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Roasted Vegetables Salad

Ingredients

  • 1 butternut squash
  • 1 onion
  • 2 carrots
  • 2 parsnips
  • 1 zucchini squash
  • salt and pepper to taste
  • 2 tablespoon olive oil
  • 2 tablespoon balsamic syrup
  • 1 tablespoon honey

Instructions

  1. Preheat oven to 375F and line a baking tray with aluminium foil.
  2. Chop all the vegetables and place in a bowl. Season with salt and pepper and drizzle with 1 tablespoon oil.
  3. Transfer the vegetables to baking sheet and roast until tender and caramelized, about 30 minutes.
  4. Mix remaining tablespoon olive oil, balsamic syrup and hone in a small bowl. Place roasted vegetables on serving bowl. Drizzle the dressing on top of vegetables. Serve while still warm.