Warm roast carrot and parsnip with rye croutons
3 carrots, halved lengthways and cut into wedges
3 parsnips, halved lengthways and cut into wedges
90ml olive oil
2 bunches Dutch carrots, trimmed, scrubbed and halved lengthways, plus 1 extra shaved
6 beef bacon rashers
4 slices rye bread, torn
To serve: coarsely torn radicchio and flat-leaf parsley
4 tbsp olive oil
1 tbsp each cider vinegar and lemon juice, or to taste
2 tsp Dijon mustard
2 tsp thyme
1 small garlic clove, crushed
Preheat oven to 200°C. Toss the regular carrots and parsnips in a bowl with 2 tbsp olive oil and season to taste. Spread on an oven tray lined with baking paper and roast, stirring occasionally, until golden brown and tender, 1 hour. Toss Dutch carrots and 1 tbsp oil in a bowl and season to taste. Spread on an oven tray lined with baking paper and roast, stirring occasionally, until golden brown and tender 20 mins.
Meanwhile, heat remaining oil in a large frying pan over medium-high heat, add bacon and fry until golden brown and crisp, 3-4 mins. Remove from pan, set aside to cool, then break into rough pieces. Add rye bread to pan and fry, stirring occasionally, until golden brown, then season to taste. Just before serving warm bacon in oven for a minute or two.
Mustard dressing: Whisk ingredients in a bowl to combine and season to taste.
Combine roasted vegetables, bacon and croûtons. Add remaining ingredients, toss to combine and serve warm.