Thu Mar 14 2024
Roasted Parsnip Brussel Sprouts Bowl
This roasted vegetables bowl is an easy baking sheet dish, that comes together in just a few simple steps. It’s a warming comfort bowl with lots of character, perfect for a busy weeknight.
SERVINGS:
COOKING TIME:
Ingredients
Roasted Vegetables
- 400 g parsnip, sliced
- 500 g brussels sprout, sliced
- 1 red onion, sliced
- 1.5 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp olive oil
- salt to taste
Dressing
- 0.25 cups tahini
- 1 tbsp syrup
- 1 tsp garlic powder
- 1 tsp dijon
- 1 lime, zest + juice
- 4 tbsp water
- salt to taste
Other
- 1 cups rice
- 230 g lentils, strained and rinsed
Instructions
- Cook the rice according to package instructions.
- Preheat the oven to 225 degrees celsius and line a baking sheet with parchment paper.
- In a medium bowl add parsnip, brussels sprout, red onion, olive oil and spices (onion powder, garlic powder and salt). Spread the vegetables evenly onto the baking sheet and roast in the middle of the oven until crisp, about 25 minutes.
- While the vegetables are roasting, make the dressing by combining all dressing ingredients (tahini, syrup, garlic powder, dijon, lime, water and salt) in a small bowl and mix until well combined.
- Mix the lentils with the rice, before serving the vegetables on a bed of the lentil/rice mix and drizzle over dressing.