Roasted Root Vegetables & envy™ Apples with Pecan Crumble

• Servings

  Makes: 6-8 servings

INGREDIENTS

• 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