Spicy Turmeric Roasted Root Veggies with Pomegranates & Feta
Spicy Turmeric Roasted Root Veggies with Pomegranates & Feta
Eating root vegetables provide dietary fibre to support digestive health and slow-release complex carbohydrates for sustained energy.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 medium sweet potato, cut into strips
- 2 medium carrots, cut into strips
- 2 parsnips, cut into strips
- 2 medium potatoes, cut into strips
- 1 large red onion, cut into wedges
- 2 tbsp extra-virgin olive oil
- 1 tbsp pure maple syrup or raw honey
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp ground black pepper
- ½ tsp sea salt
- Handful fresh herbs (parsley, mint, coriander)
- Pomegranate seeds
- Handful feta, crumbled
Method
- Preheat oven to 200°C.
- Line 2 baking trays with baking paper. Cut vegetables into long strips.
- In a large bowl combine olive oil, maple syrup, turmeric, cumin, pepper and sea salt.
- Add vegetables to bowl and toss until well coated.
- Lay vegetables out on the baking trays and put in the oven for 40 mins, or until cooked through and golden. Toss every 15 mins.
- Serve warm tossed with greens, feta and pomegranate seeds.
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