Vegetarian roast vegetable salad | Unimed Living

Ingredients

• 3 medium parsnips, washed and gently scrubbed
• 6 medium beetroot, washed and gently scrubbed
• 3 medium sweet potatoes, washed and gently scrubbed
• 1 medium butternut squash
• 500g brussels sprouts, washed and tailed
• 1 medium head broccoli
• 12 cloves garlic
• ½ cup olive oil
• 1 teaspoon sweet paprika
• fresh ground pepper, to taste
• Zest of 1 lemon or lime
• 1 packet (300g) rocket, washed dried
• 1 cup flat leaf parsley, loosely chopped