Moroccan-style roasted veggies

Name: Moroccan-style roasted veggies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 4 individual Baby carrot (Dutch) 1 bunch, trimmed and halved lengthways; 4 individual Baby carrot (purple) 1 bunch, trimmed and halved lengthways; 4 small Parsnip trimmed and quartered lengthways; 2 medium Red onion quarted; 8 clove(s) Garlic (1 whole bulb), halved crossways; 1.5 tbs Olive oil; 0.5 tsp Harissa; 100 g Reduced fat feta cheese crumbled; 0.5 medium Pomegranate (¼ cup); 1 tsp Fresh coriander leaves, to serve

Points®

Total Time

55 min

Prep

15 min

Cook

40 min

Serves

Difficulty

Easy

Transform baby roast veg with a dash of harissa paste and fresh pomegranate seeds.

Ingredients

Baby carrot

4 individual, (Dutch) 1 bunch, trimmed and halved lengthways

Baby carrot

4 individual, (purple) 1 bunch, trimmed and halved lengthways

Parsnip

4 small, trimmed and quartered lengthways

Red onion

2 medium, quarted

Garlic

8 clove(s), (1 whole bulb), halved crossways

Olive oil

1½ tbs

Harissa

½ tsp

Reduced fat feta cheese

100 g, crumbled

Pomegranate

½ medium, (¼ cup)

Fresh coriander

1 tsp, leaves, to serve

Instructions

Preheat oven to 200°C. Line a large baking tray with baking paper.
Arrange carrots, parsnips, onions and garlic on prepared tray. Drizzle over oil and sprinkle with harissa paste. Toss vegetables to coat. Roast, turning once, for 35-40 minutes or until tender.
Arrange vegetables on a platter. Sprinkle with feta, pomegranate seeds and coriander leaves. Season with pepper.

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Moroccan-style roasted veggies

Ingredients

Instructions

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