Autumn Delight

 

                Do you have any leftover roasted vegetables? Make it an original salad! In a bowl, combine 500 ml of roasted vegetables with 30 ml of mayonnaise and 15 ml of sherry vinegar. You could also add cubes of cooked ham or hard-boiled eggs cut into quarters as well as a little whole-grain mustard. The perfect meal for your lunch box.

6 servings

• 1 turnip, peeled and cut into 2 cm pieces
• 2 carrots, peeled and cut into 2 cm pieces
• 1 white potato, rinsed and cut into 2cm cubes
• 1 sweet potato, peeled and cut into 2 cm cubes
• 1 onion, cut into 1 cm strips
• 2 cloves of garlic, minced
• 6 sprigs of fresh thyme
• 1 sprig of rosemary, leaves
• 80 ml olive oil
• Salt and pepper

1. In a large bowl, combine all ingredients; season.
2. Spread everything on a baking tray; cook for 1 hour in the center of the oven at 375F (190C).
3. Serve with a delicious roast of your choice.

BON APPÉTIT