Roasted parsnip, carrot and pear salad

(serves 4, as a side)

This salad makes the most of some winter root vegetables, especially parsnip that we don't see very often throughout the year. A few times lately i have spotted some gi-normous parsnips and couldn't resist getting a few, hence more parsnip recipes to come later. They have a very unique taste with a sweet but bitey flavour. I only recently discovered them as I steamed some for my little girl to try, and realised this was my first time trying it too! They are nice steamed, roasted or in soup. I felt the sweetness of the pears and carrots made this salad a great combination. Great as a side to some charcoal BBQ chicken (which we did for our bible study social), or some oven-baked salmon for a mid-week dinner that you can prep in advance.

Prep time: 15 minutes
Cooking time: 45 minutes

Ingredients
1 kg parsnip
2 medium carrots
1 medium sweet potato (500-700g)
2 tsp dried thyme
200 g rocket
2 firm pears

Dressing
3 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp honey
salt 

Method
1. Preheat the oven to 180C.
2. Peel the parsnip, carrots and sweet potato and cute into 3cm length match-sticks.
3. Dress in olive oil, salt and thyme and roast for 30-40 minutes until brown.

4. Combine the dressing ingredients and toss with the rocket in a large serving bowl.
5. Thinly slice the pear. Add the pear, parsnip, carrots and sweet potato into the serving bowl and toss to combine.

Served with baked salmon (garlic, butter and Dijonnaise and honey)