2 bunches fo carrots peeled and cut into 5 cm pieces
3 sweet potatoes peeled and cut into large cubes
3 large yellow beets peeled and cut into large cubes
3 envy™ apples cut into large cubes
1/2 cup extra virgin olive oil
2 tbsp kosher salt
For the topping
3 cups chopped pecans
1 tbsp extra virgin olive oil
2 tsp kosher salt
For the dressing
1/2 cup extra virgin olive oil
3 tbsp honey
1 tbsp finely chopped rosemary
1 tbsp finely chopped parsley
1/2 tsp kosher salt
METHOD
Preheat the oven to 200 degrees Celsius
You will want to roast each root vegetable separately because they all take different times to cook
Toss each root vegetable separately with 2 tbsp olive oil and 2 tsp kosher salt. Spread evenly onto a sheet tray lined with baking paper. Do the same with the apple cubes
Roast in the oven until tender, stirring occasionally. Set aside
Toss the pecans together with olive oil and salt and toast in the oven
Toss all the root vegetables and envy™ apples together and spread evenly in a baking dish
Whisk together the ingredients for the dressing and then drizzle over top of the vegetables
Sprinkle the toasted pecans over top of the finished and dressed vegetables and serve. Garnish with fresh parsley leaves
4
15 mins
