Warm Root Vegetable & Grain Salad with Maple Syrup & Cumin Dressing

Name: Warm Root Vegetable & Grain Salad with Maple Syrup & Cumin Dressing
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: Serves: 4
Ingredients: freshly ground black pepper; 200 g (7 oz) mixed grains, such as farro, freekeh, pearled barley and quinoa; 125 ml (4 fl oz/½ cup) extra virgin olive oil; 3 rosemary sprigs; 20 cherry tomatoes, about 250 g (9 oz/2 cups); 2 parsnips, peeled and sliced in half lengthways; 2 red onions, halved; ¼ teaspoon ground cumin; 2 tablespoons maple syrup; sea salt flakes; 2 tablespoons cider vinegar; 4 medium carrots, about 500 g (1 lb 2 oz), peeled; 2 sweet potatoes, about 350 g (12 oz), peeled and sliced lengthways into wedges; 4 tablespoons olive oil; 2 garlic cloves, crushed; 3 thyme sprigs

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 20

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

The root vegetables in this dish make it very filling and perfect for a main meal. Change the vegetables if you like – potatoes, celeriac and chunks of capsicum (peppers) also work well – but make sure you cut them into equal-sized pieces.

Ingredients

2 parsnips, peeled and sliced in half lengthways
4 medium carrots, about 500 g (1

Side dish
Lunch
Vegan

Method

Heat the oven to 190°C (375°F/Gas 5). In a large baking tray, toss the parsnips, carrots, thyme and rosemary with half of the olive oil. Season with salt and pepper and roast for