Moroccan-style roasted veggies
3
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 6 • 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
1
Preheat oven to 200°C. Line a large baking tray with baking paper.
2
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.
3
Arrange vegetables on a platter. Sprinkle with feta, pomegranate seeds and coriander leaves. Season with pepper.
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