Spicy Turmeric Roasted Root Veggies with Pomegranates & Feta - WellBeing Magazine
Eating root vegetables provide dietary fibre to support digestive health and slow-release complex carbohydrates for sustained energy.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Tongs
- Serving platter
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
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