Roasted winter vegetables with feta and smoked almonds - Better Homes & Gardens Australia

Ingredients

• 4 parsnips
• ¼ Kent pumpkin, deseeded, cut into wedges
• 4 small sweet potatoes, unpeeled, cut into discs
• 4 beetroot
• 2 red onions
• 1 bunch Dutch carrots
• 80ml extra virgin olive oil
• Sea-salt flakes and freshly ground black pepper, to season
• 6-8 sprigs thyme, leaves picked
• 2 tsp cinnamon
• 2 tsp cumin seeds
• 40ml red wine vinegar
• 1 handful flat-leaf parsley leaves
• 200g feta, crumbled
• ¹⁄³ cup smoked almonds, roughly chopped
• Extra extra virgin olive oil (optional), to serve