A deliciously nourishing recipe to bring a bit of life into your roast veggies!
Preheat your oven to 190c (fan).
Peel and slice your carrots and parsnips. Chop the squash into semi-circle pieces and sprouts into halves.
Add the squash, carrots and parsnips to a roasting tray, drizzle with olive oil and season with salt and pepper. Place these into the oven to roast for 50 minutes.
After around 30 minutes, add the sprouts and give everything a good mix to insure even cooking.
Meanwhile, to prepare the dressing mix together the Raw Turmeric & Ginger shot, olive oil, almond butter, thyme, sweetener, salt and soy sauce.
Once your vegetables are gloriously caramelised and cooked through, toss these together with half of your dressing and transfer to a serving dish.
Garnish with pomegranate seeds, some sprigs of fresh thyme and additional dressing on the side.