Ingredients
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14 oz (400 g) Parsnips
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1 medium Fennel Bulb
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5–6 tbsp Olive Oil
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3 tbsp Brown Rice Syrup
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1 medium Cauliflower
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2 small Leeks
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1 small pointy Cabbage
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1 tsp Fennel Seeds
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1 x 400-g/14-oz can green Lentils
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Sea Salt
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freshly ground Black Pepper
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Dill
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For the Dressing
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⅓ cup plus 1 tbsp (100 ml) extra virgin Olive Oil
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1 oz (25 g) grain Mustard
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2 tbsp (30 ml) Apple Cider Vinegar
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½ oz (15 g) Caster Sugar
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1 Lemon Zest
Directions
This medley really qualifies as roasted veggie heaven the heat of the oven brings out the natural sweetness of each vegetable and creates the most delicious result.
Steps
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1
Done
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Preheat the oven to 190˚C (375˚F) Gas 5. Put the parsnip batons and fennel wedges into a large bowl and add half of the oil and the brown rice syrup or maple syrup. Toss to coat everything, and then arrange on a sheet pan. Roast for about 15 minutes, until the vegetables are beginning to soften. Arrange the cauliflower florets over the sheet pan. Scatter the leeks evenly over the pan. Cut the cabbage slices into halves or quarters, and lay them here and there over the pan. Drizzle over the remaining oil, sprinkle with fennel seeds, and season. Return the sheet pan to the oven and roast for a further 20 minutes or so until the vegetables are soft and slightly charred on the edges. |
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2
Done
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Drain the lentils and rinse them under the cold water tap. When the vegetables are cooked, spoon the lentils randomly but evenly over the vegetables and return the pan to the oven for 5 minutes, until the lentils are just warmed through. |
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3
Done
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Meanwhile, whisk all the ingredients for the dressing together in a bowl. Remove the sheet pan from the oven, drizzle the dressing over the vegetables and garnish with dill or fennel fronds. |
