Roast parsnips, carrots & brussels sprouts salad

Ingredients

• 3 medium parsnips, cut into chunks
• 3 medium carrots, cut into chunks
• 400g Brussels sprouts, halved or quartered
• 2 cups kale leaves, stems removed, hand shredded
• 2 tbsp olive oil
• 1 ½ tbsp maple syrup
• 1 tbsp fresh thyme leaves (or substitute for 1 tsp dried thyme)
• 1 tbsp almonds, roughly chopped
• Salt and pepper to taste

Method

1. Preheat oven to 200°C.
2. Place vegetables on large baking tray and add olive oil, maple syrup, thyme, salt and pepper to the vegetables and toss well.
3. Ensure the vegetables are spread in a single layer and roast for 30-40 minutes until cooked through and caramelised.
4. Add the roasted vegetables to a bowl with kale leaves and top with almonds. Toss ingredients together and serve.