Ingredients
- 2 small sweet potatoes – cut into chunks
- 2 red onions – cut into wedges
- 1 large parsnip – peeled and chopped into chunks
- 2 large carrots – peeled and chopped into chunks
- 1 tbsp ras-el-hanout (UK)*
- 1 tbsp olive oil (UK)*
- 100g bag baby spinach
- 110g pack pomegranate seeds
- 50g light feta cheese – crumbled
- 4 tbsp balsamic vinegar (UK)*
* These items contain affiliate links, which means we may receive a small commission if you make a purchase using these links.
Photo by Karen Booth
Preparation Method
- Warm oven to 200°C/180°C fan (gas 6), line a large baking tray with baking parchment.
- In bowl, put all together – the veg with the ras el hanout, olive oil and salt with pepper.
- Set up in one layer on the baking tray. Roast (flipping one time) for 40 mins until soft and beginning to char.
- When prepared, let to cool for ten mins and toss with the spinach leaves, pomegranate seeds and feta with vinegar.
