Photo of Moroccan-style roasted vegies by WW

Moroccan-style roasted vegies

3
3
3
SmartPoints® value per serving
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.

Start eating better than ever!