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 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
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.