Serves: 4
Making Time: 50 Minutes
Ingredients
- 3 Medium parsnips, peeled and cut into batons
- 2 Medium carrots, peeled and cut into batons
- 1 Small butternut squash, peeled, deseeded, and cubed
- 200g Brussels sprouts, halved
- 1 Large red onion, sliced into wedges
- 3 tbsp Olive oil
- Salt and black pepper, to taste
- 1 tsp Smoked paprika
- 100g Feta cheese, crumbled
- 50g Toasted almonds or hazelnuts (optional, for crunch)
- 4 tbsp Potts' Roasted Peppers and Pimentón Spanish Dressing
- Crusty bread or warm flatbreads
- A handful of fresh parsley, chopped
Instructions
- Preheat your oven to 200°C (180°C fan) or Gas Mark 6
- Place the parsnips, carrots, butternut squash, Brussels sprouts, and red onion onto a large roasting tray
- Drizzle the vegetables with olive oil, and season with salt, black pepper, and smoked paprika. Toss to coat evenly. Roast in the oven for 35–40 minutes, turning halfway, until golden and tender
- Once the vegetables are roasted, drizzle them with Potts' Roasted Peppers and Pimentón Spanish Dressing while they’re still warm. Toss gently to coat
- Transfer the vegetables to a serving dish. Sprinkle with crumbled feta cheese and toasted nuts, if using. Garnish with fresh parsley
- Serve with warm crusty bread or flatbreads for a satisfying winter meal