Name: Classic Roasted Vegie Salad Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 1/2 cauliflower cut into florets; 2 carrots cut into wedges; 10 Brussels sprouts halved; 1/2 red onion finely sliced; 1 tbs olive oil; 1 pinch salt and pepper; 1 handful parsley fresh; 1/4 cup walnuts crushed

by Jess Sepel Last updated on 07/10/2019

This healthy salad is me in a bowl! I love the divine colours, textures and flavours in this one – filled with delicious roast vegies, crunchy walnuts and fresh herbs. Love! As the days get cooler this salad is the perfect autumn meal. - Jess Sepel

Ingredients

1/2 cauliflower cut into florets
2 carrots cut into wedges
10 Brussels sprouts halved
1/2 red onion finely sliced
1 tbs olive oil
1 pinch salt and pepper
1 handful parsley fresh
1/4 cup walnuts crushed

Method

Step 1

Preheat the oven to 180C.
Step 2

Arrange the chopped vegetables on a lined baking tray and drizzle with olive oil. Season with salt and pepper to taste and place the baking tray into the oven. Roast for 35-40 minutes, or until vegetables are golden and crispy.
Step 3

Remove the vegetables from the oven and allow to cool slightly. Transfer to a serving platter or a wooden board and sprinkle with the crushed walnuts and fresh herbs.