Category
Dinner
Servings
4
Prep Time
10 minutes
Cook Time
50 minutes
Ingredients
½ butternut squash
250g baby carrots
200g trimmed sprouts
250g parsnips
100g pomegranate seeds
1 tbsp olive oil
Salt and pepper
Fresh thyme
½ Raw Turmeric & Ginger shot
1 tsp almond butter
2 tbsp honey/maple syrup
1 tbsp olive oil
1 tbsp soy sauce
Dressing
A deliciously nourishing recipe to bring a bit of life into your roast veggies!
Directions
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.
Enjoy!