Roast Vegetable Salsa

Name: Roast Vegetable Salsa
Ingredients: 1/2 None butternut pumpkin, peeled and chopped; 2 None parsnips, peeled and chopped; 1 None carrot, chopped; 1 None beet, peeled and chopped; 2 sprigs lemon thyme; 1 tbsp vegetable or olive oil; 1.5 oz green olives; 1/3 cup fresh flat-leaf parsley, chopped

8 ingredients

1 steps

Ingredients

1/2 None butternut pumpkin, peeled and chopped
2 None parsnips, peeled and chopped
1 None carrot, chopped
1 None beet, peeled and chopped
2 sprigs lemon thyme
1 tbsp vegetable or olive oil
1.5 oz green olives
1/3 cup fresh flat-leaf parsley, chopped

Directions

1

Preheat oven to 400°F. Line a large baking tray with parchment paper. Toss vegetables with lemon thyme and oil, season and transfer to prepared tray. Bake for 30-35 mins or until tender. Add olives and parsley and serve.