I love roasted veggies, especially the squashes and root vegetables of the fall. This is a fabulous meal with the option to add a protein of your choice for a main or as a family style side to pass around your Thanksgiving table.
2 servings
Ingredients
•2 medium carrots, peeled
•2 medium parsnips, peeled
•1 lb. pumpkin or butter nut squash, peeled
•2 tbsp. olive oil
•4 oz. (120g) Arugula
•2 oz. feta
•¼ cup pumpkin seeds
Directions
Pre-heat the oven to 400 degrees
Wash and peel the carrots and parsnips. Cut them into small strips. Peel and cube the pumpkin or squash.
Place all the vegetables into a roasting tray, and drizzle evenly with 1 tbsp. of olive oil. Season with salt and pepper, and roast in the oven for 15-25 mins (depending on the thickness of the vegetables).
Once cooked add the roasted vegetables and arugula to a large bowl and drizzle with the remaining 1 tbsp. of olive oil. Sprinkle with crumbled feta cheese and pumpkin seeds, and season with salt and pepper to serve.