Name: Roast vegetable salsa
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1/2 small butternut pumpkin, peeled, chopped; 2 medium parsnips, peeled, chopped; 1 large carrot, chopped; 1 large beetroot, peeled, chopped; 2 sprigs lemon thyme; 1 tablespoon vegetable or olive oil; 1/3 cup large green olives; 1/4 cup chopped flat-leaf parsley

Roast vegetable salsa

Serves 4

Prep

20M

Cook

35M

Total

55M

Skip to Recipe

Ingredients

1/2 small butternut pumpkin, peeled, chopped

2 medium parsnips, peeled, chopped

1 large carrot, chopped

1 large beetroot, peeled, chopped

2 sprigs lemon thyme

1 tablespoon vegetable or olive oil

1/3 cup large green olives

1/4 cup chopped flat-leaf parsley

Method

1.Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.

2.Place vegetables, thyme and oil on prepared tray. Season. Toss well to combine and coat evenly. Bake 30-35 minutes or until tender. Add olives and parsley to tray. Toss to combine. Serve.

Serve with whole roast fish or chicken.
Note

Woman's Weekly Food

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Ingredients

Method

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