Vegetarian roast vegetable salad

Vegetarian roast vegetable salad

Vegetarian roast vegetable salad

Replace your roast vegetables with this delicious salad - a combination of all the roast vegetables you fancy with bit of spice and freshness from the rocket and the parsley. Perfect as a side dish to take to a dinner party, a colourful addition to your Sunday roast as well as being a great stand alone vegetarian dish. A twist on your classic - bringing your roast veggies to life on the day or with leftovers.

SERVES: 6 PREP TIME: 20 mins COOK TIME: 60 mins


  • 3 medium parsnips, washed and gently scrubbed
  • 6 medium beetroot, washed and gently scrubbed
  • 3 medium sweet potatoes, washed and gently scrubbed
  • 1 medium butternut squash
  • 500g brussels sprouts, washed and tailed
  • 1 medium head broccoli
  • 12 cloves garlic
  • ½ cup olive oil
  • 1 teaspoon sweet paprika
  • fresh ground pepper, to taste
  • Zest of 1 lemon or lime
  • 1 packet (300g) rocket, washed dried
  • 1 cup flat leaf parsley, loosely chopped


  1. Preheat oven at 180°C.
  2. Wash parsnips, beetroots and sweet potato (you can use a veggie scrub to remove any dirt), top and tail and dice into pieces 3cms x 3cms.
  3. With the butternut there is no need to peel but you can if you like, then cut in half and take out the seeds with a spoon and dice into 3cms x 3cms pieces also.
  4. Place all the cut vegetables into a large roasting tray, cover with ¼ cup of oil and sprinkle on the cloves of garlic still in their skins, sweet paprika and pepper. Then toss to ensure even coating of oil.
  5. Place in the pre-heated oven, stirring occasionally, until they are golden brown with some crunchy pieces. They should take around 50 minutes to an hour and when ready take out of the oven and place to one side.
  6. Check the brussels sprouts making sure the outside leaves, if needed, have been taken off (you want them all with fresh leaves and clean). Once this is all done you can place them whole (if any large ones cut in half) into medium roasting tray with ¼ cup of olive oil.
  7. The broccoli will need to be cut into small florets, before going into the same roasting tray as the brussels sprouts. Place them in the oven and roast until golden brown, approximately 45 minutes. (Broccoli is delicious more on the well done side.)
  8. If you need to take these out before the other vegetables this is fine. When this dish is being served as a salad it doesn’t need to be hot.
  9. Once everything has been roasted, take out of the roasting trays and place to one side to allow for them to cool slightly for approximately 10 minutes.
  10. In a large mixing bowl add the roast vegetables, rind of one lemon (or lime) and mix through gently.
  11. Take the fresh rocket and chopped parsley and place into the large bowl with the roast vegetables and gently toss through, just enough to mix it in so long as you don’t squash or bruise the rocket.


  • You can add some toasted sunflower, pumpkin and/or sesame seeds (great to have this mix in the cupboard.)
  • Toasted walnuts or pine nuts work well especially warm from the oven.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  |  Vegetarian

Filed under

Gluten freeDairy free

  • By Natalie Hawthorne

    Passionate cook and photographer

  • Photography: Natalie Hawthorne

    Passionate cook and photographer