• Avocado or olive oil to drizzle
  • 1,5 kg autumn vegetables: such as carrots, butternut, sweet potato, baby turnips
  • 2-3 stalks thyme, picked
  • 15-30 ml (2 – 3 tbsp.) 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
  • 15 g (½ punnet) flat leaf parsley plus a little extra for garnish
  • 15 g (½ punnet) mint or basil, or a mix of both
  • 30 ml (2 tbsp.) capers, drained and patted dry
  • 2 anchovy fillets (optional)
  • 30 ml (2 tbsp.) red wine vinegar
  • 125 ml (½ cup) avocado or olive oil
  • 30 ml (2 tbsp.) wholegrain mustard


  1. Preheat 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.
  2. Roast until tender and slightly charred, about 25 – 30 minutes.
  3. 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.
  4. 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.