Spiced roasted vegetables
Prep 25 mins | Cook 50 mins | Serves 4
¼ cup olive oil
1 tsp ground coriander
1 tsp ground cumin
1 tbs lemon juice
8 garlic cloves, slightly crushed
4 medium carrots, peeled and cut into 3 pieces
4 small parsnips, peeled and halved lengthways
750g kumara (orange sweet potato), peeled and cut into chunks
4 small red onions, peeled
Step 1 Preheat oven to 220°C/200°C fan-forced. Combine oil, coriander, cumin and lemon juice in a jug. Pour mixture into a large heavy-based roasting pan. Heat mixture in oven for 4–5 minutes until sizzling.
Step 2 Add garlic and vegetables to pan and toss to coat in hot oil mixture. Roast vegetables, turning occasionally, for 40-45 minutes or until vegetables are tender.
Step 3 Squeeze roasted garlic cloves from their skins. Arrange garlic and vegetables on a serving platter, season with salt and pepper to taste and serve. Serving suggestion: Top the roasted vegetables with a hummus and a handful of rocket leaves just before serving. Great served with roast lamb or chicken.
Good for you ... Carrots
The old saying that carrots help you see in the dark is due to their high content of beta carotene, which the body converts to vitamin A and uses for normal vision.
A good source of vitamin C, one of the vitamins needed for the normal functioning of the immune system.
Provide dietary fibre, whether raw or cooked. Dietary fibre helps keep the intestine healthy.