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Root veg with spices and pomegranate molasses
Ingredients
- 454 grams (1 lb) rutabaga, peeled and cut into wedges
- 1 celeriac peeled and cubed
- 4 parsnips peeled, halved length-ways
- 4 heirloom carrots peeled and halved length-ways
- 1 red onion peeled and cut into wedges
- 4 small turnips small halved
- 5-6 radishes
- Small knob of ginger, grated
- 1/2 teaspoon turmeric
- Olive oil, to drizzle
- 1 tablespoon ras el hanout
- Fresh ground pepper, generous amount
- 3-4 tablespoons pomegranate molasses
Directions
- Heat the oven to 375 F.
- Toss the vegetables in olive oil, and dust with the ras el hanout.
- Add in the ginger and turmeric then season with salt and spread out on a large non-stick baking tray. Make sure there is no overlap.
- Roast for 25 to 40 minutes until tender.
- Drizzle over the pomegranate molasses before serving.
