Roasted vegetable salad with caramelised nuts and seeds – Food & Home Magazine
Roasted vegetable salad with caramelized nuts and seeds pairs perfectly with oaked Chenin Blanc. Enjoy this delicious side to any roast or savor it on its own.
Ingredients
- 1 small butternut, thickly sliced
- 3 sweet potatoes, cut into quarters
- 10 baby carrots, halved
- 6 parsnips
- 6 beetroots, halved
- 2 heads of garlic, halved
- 80ml (1/3 cup) olive oil
- 15ml (1 tbsp) cumin seeds
- 15ml (1 tbsp) fennel seeds
- CARAMELISED NUTS AND SEEDS
- 30ml (2 tbsp) pumpkin seeds
- 30ml (2 tbsp) sunflower seeds
- 60ml (¼ cup) walnuts, roughly chopped
- 250ml (1 cup) sugar
- 60ml (¼ cup) water
- a handful of rocket, to serve
- 100g plain feta, to serve
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