Sumac roasted vegetables – Food & Home Magazine

Ingredients

• 800 g celeriac, peeled, cut in 3cm wedges
• 450 g parsnips, peeled, quartered lengthwise
• 1 kg orange sweet potato, peeled, cut into 4cm rounds
• ¼ cup olive oil
• 1 tbsp ground sumac
• ½ cup white wine vinegar
• 1 tbsp caster sugar
• 1 ½ tsp salt
• 2 red onions, thinly sliced into rounds
• 45 g pistachios, roasted
• 40 g almonds, roasted, coarsely chopped
• 75 g pomegranate seeds
• ***Mint dressing
• ½ cup olive oil
• ¼ cup lemon juice
• 2 tbsp white wine vinegar
• 1 cup fresh mint leaves, shredded