Theres something about heart warming roasted veggies in the winter. So easy to prepare, cook and present and they taste delicious! In this recipe, theres a hint of sweetness from the veggies and the roasted garlic that is balanced by the zing of the balsamic vinegar. The fresh crunch of the cos lettuce balances the mouth melting fragrant vegetables.
I used two parsnips, a sweet potato, one whole garlic, one red onion and a few cos lettuce leaves at the end to garnish.
I chopped the root veges as in the picture, quartered the Red onion and opened up the garlic but left the individual casing intact and tossed it all into an oven pan with a good helping of olive oil, salt, pepper, a tiny bit of chilli powder, parsley and a good helping of dried mixed herbs.
40 mins in a fan oven at 180°C
On the plate
I took out the roasted garlic and made it into a simple paste that I smeared onto the plate.
finish with a bit of extra virgin olive oil and balsamic vinegar.