Roasted Romanesco and Sweet Potatoes with Pomegranate and Feta
This colorful, antioxidant-rich side dish can be served as part of a festive holiday meal, or as
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring spoon
- Spoon
Ingredients
- 1 small heads romanesco chopped
- 2 pounds sweet potatoes peeled and chopped
- 3 tablespoons extra virgin olive oil
- ¼ teaspoons sea salt
- ½ small pomegranates
- 2 ounces feta cheese crumbled
- 2 tablespoons finely chopped parsley chopped
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