Balsamic Parsnip and Carrots

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The perfect accompaniment to your favourite roast

This balsamic parsnip and carrot recipe is a great way to cook up root vegetables!

Recipe Author:

5+ A Day


  • 4 Parsnips, halved
  • 4 Carrots, halved
  • 1 red onion, cut into 8 wedges
  • 4 handfuls of baby spinach
  • ½ cup of feta, cubed
  • ¼ cup, olive oil
  • ¼ cup, balsamic drizzle (you can use balsamic vinegar)
  • ½ tsp, fresh or dried ginger
  • ½ tsp, mustard powder
  • 1 garlic glove, crushed
  • Chia seeds (optional)
View Method Balsamic Parsnip and Carrots


  1. Preheat oven to 180°C.
  2. Arrange all vegetables in one layer in a large roasting tray.
  3. Mix all dressing ingredients together in a jug and pour over vegetables.
  4. Mix vegetables in dressing by hand to coat them in the dressing.
  5. Cook for about 40 minutes, turning a couple of times.
  6. Serve at room temperature on the baby spinach and sprinkle with feta and your favourite nuts or seeds (we used chia).

Handy Tips

This dish works well hot, at room temperature or cold!

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View Ingredients Balsamic Parsnip and Carrots
View Method Balsamic Parsnip and Carrots
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