Steps

Preheat oven to 200° C.
Preheat some olive oil in a saucepan over a high heat. Sear the Brussels sprouts and shallot halves in the hot pan, giving them a nice colour on the cut surface. This is called ‘marking’ and gives a nice crunch and flavor to the vegetables.
Combine the sprouts, shallots, pumpkin wedges, beetroots, baby kale and herbs in a roasting tray. Season with salt and pepper and drizzle generously with olive oil. Roast in the oven for 20-30 minutes, until vegetables are cooked through.
For the dressing, combine all ingredients in a screw-top jar and shake until well combined.
Transfer the roasted vegetables to a serving platter and sprinkle with walnuts, feta and sliced radish, if using. Drizzle with the dressing. Serve warm.

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