INGREADIENT

• 1/2 cauliflower cut into florets
• 2 carrots cut into wedges
• 10 Brussels sprouts halved
• 1/2 red onion finely sliced
• 1 tbs olive oil
• 1 pinch salt and pepper
• 1 handful parsley fresh
• 1/4 cup walnuts crushed

Direction

1. Preheat the oven to 180C.
2. Arrange the chopped vegetables on a lined baking tray and drizzle with olive oil. Season with salt and pepper to taste and place the baking tray into the oven. Roast for 35-40 minutes, or until vegetables are golden and crispy.
3. Remove the vegetables from the oven and allow to cool slightly. Transfer to a serving platter or a wooden board and sprinkle with the crushed walnuts and fresh herbs.