Roast Carrot Tray Bake

Roast Carrot Tray Bake

Serves 4

Prep Time: 15 mins

Cook Time: 25 mins

Ingredients:

• 8 dutch carrots, halved

• 4 parsnip, halved

• 4 cups, brussel sprouts, halved

• 1 red onion, sliced into wedges

• 2 cups lentils, drained and rinsed

• ½ tbsp ground cumin

• Salt and pepper, to taste

• 2 tbsp extra-virgin olive oil

• 4 cups rocket

• ½ cup walnuts, roughly chopped

• 1 lemon, juiced

Method:

1. Preheat the oven to 180 degrees Celsius, on a fan forced setting.

2. On a baking tray, add the carrots, parsnip, brussel sprouts, red onion and lentils.

3. Shake over the ground cumin (adding more if desired). Season with salt and pepper.

4. Drizzle over the olive oil and toss to combine. Place in the oven to cook for 25 minutes.

5. Once cooked, remove from the oven and stir through the rocket and walnuts.

6. Drizzle over the lemon juice and serve.