Warm Winter Vegetable Salad
45 minutes mins
Serves 4-6
"I’m proud of my two teenage sons, who, at 14 and 15 years old, have been lifelong vegetarians and are wholeheartedly embracing a vegetarian lifestyle. As a parent, witnessing my children holding the values which align with my own beliefs is very gratifying. Although I brought them up in line with my vegetarian lifestyle, and have always fed them a vegetarian diet, the decision to stay vegetarian as they gain independence is their own.
Their choice not only reflects their compassion towards animals but also their awareness of environmental sustainability and their own personal health. In a world where peer pressure can pull teenagers in all kinds of directions, seeing my children stand firm in their convictions reminds me that people’s individual choices can make a meaningful impact on the future, and it fills me with pride and admiration.
Being vegetarian has helped my boys embrace a diverse range of nutritious foods, just by being aware and mindful of what they’re eating. After all, choosing a vegetarian lifestyle is not only about what we avoid eating, but also about finding other interesting things to eat than meat. It encourages creativity in the kitchen and an appreciation of the abundance of plant-based ingredients we have available to us here in Aotearoa. I reckon that just by the very act of being vegetarian, the boys have learned valuable lessons about mindful consumption of food and how it’s connected to the overall wellbeing of the planet.
One of the joys of having vegetarian teenagers is the opportunity to explore different colours and flavours in our shared meals. I have one son who is eager to learn how to cook our favourite dishes, while the other one loves to eat them but isn’t so keen on helping prepare them. However, one thing I’ve discovered they both like to do is chop things up! Chopping colourful vegetables into cubes and rounds is a challenge they can get their hands on. This is perfect for the recipe I’m sharing today, which is a lovely warm winter vegetable salad. The colours and flavours of this salad make it feel hearty and nourishing, which is just the goodness we need to bring the family together for a winter dinner.
So, in celebration of my sons' lifelong vegetarian journey, I'm excited to share this delicious recipe featuring winter vegetables. It’s a hearty and comforting dish which embodies the wholesomeness of home-cooked meals, with a sweet twist which the kids love." - Tristan Stensness
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Ingredients
2 Cups Brussels sprouts, trimmed and halved
2 Cups butternut squash, peeled and cubed
1 Cup carrots, sliced
1 Cup parsnips, sliced
1 red onion, sliced
2 Tbs olive oil
2 Tbs balsamic vinegar
1 Tbs maple syrup (or golden syrup if you don’t have maple)
Salt and pepper to taste
Fresh parsley for garnish
Chopped walnuts to sprinkle on top for extra crunch (optional)
Directions
Preheat the oven to 200°C.
In a large mixing bowl, toss Brussels sprouts, butternut squash, carrots, parsnips and red onion with the olive oil, balsamic vinegar, syrup, salt and pepper, until evenly coated.
Spread the vegetables in a single layer on a tray lined with baking paper.
Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and caramelized, stirring halfway through.
If using, toast walnuts in a dry pan over medium heat until fragrant, about 3-4 minutes.
Once the vegetables are roasted, transfer them to a serving dish, sprinkle with toasted walnuts (if using), and garnish with fresh parsley.
Serve warm and enjoy!
