Serves 6-8 depending on quantities of veg
Any mixture of vegetables, such as carrots, parsnips, kumara, pumpkin, onions, etc
NZ sea salt and freshly ground black pepper
Italian parsley, coarsely chopped
Black garlic dressing:
3-4 cloves black garlic
1 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
1. Preheat oven to 190°C. Prepare vegetables by peeling and cutting into similar sized chunks for even cooking.
2. Place veg in a bowl, drizzle with oil and season with salt and pepper. Toss well to coat and then transfer to a baking tray lined with baking paper.
Roast for 30 minutes or until golden brown and tender.
3. Meanwhile, prepare the dressing; place garlic in a mini food processor and process to chop. Add vinegar and oil and season with salt and pepper. Process until smooth. Note: if the mixture splits then simply add 1-2 tablespoons boiling water and process again until smooth.
4. Serve roast veg scattered with parsley and drizzled with Black garlic dressing.