You’ll need: Avocado or olive oil to drizzle; 1,5kg autumn vegetables: such as carrots, butternut, sweet potato, baby turnips; 2-3 stalks thyme, picked; 15-30ml honey; juice and zest of 1 orange; salt and pepper, to taste.
For the avocado salsa Verde dressing – 2 ripe avocados, peeled and stoned; 2 cloves garlic, finely chopped; 15g (½ punnet) flat-leaf parsley plus a little extra for garnish; 15g (½ punnet) mint or basil, or a mix of both; 30ml capers, drained and patted dry; 2 anchovy fillets (optional); 30ml red wine vinegar; 125ml avocado or olive oil; 30ml wholegrain mustard.
Preheat the oven to 200˚C and add a drizzle of the oil to a large baking tray. Place the vegetables on the baking tray and toss with the thyme, honey, orange juice and zest, and season well.
Roast until tender and slightly charred, about 25 – 30 minutes.
To make the Avocado Salsa Verde: combine one avocado with the remaining ingredients in a food processor and blend. Slice the other avocado to serve.
Serve the roast vegetables on a platter arranged with slices of avocado and drizzle with the avocado salsa Verde dressing and extra flat-leaf parsley.
* Recipe & image by www.avocado.co.za