Roasted Veggies with Turmeric & Hemp Drizzle
Ingredients:
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2 carrots, peeled and chopped
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1/2 small cauliflower, cut into florets
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1 cup pumpkin, cubed
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1 beetroot, peeled and cubed
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2 tbsp olive oil
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1 tsp turmeric powder
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1/2 tsp paprika
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1/2 tsp ground cumin
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Salt & pepper, to taste
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1 tbsp hemp seed oil (drizzled after roasting)
Instructions:
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Preheat oven to 200°C (fan-forced).
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In a large bowl, toss chopped vegetables with olive oil, turmeric, paprika, cumin, salt and pepper.
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Spread on a lined baking tray in a single layer.
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Roast for 30–40 minutes, flipping halfway, until veggies are golden and tender.
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Remove from oven and drizzle with hemp seed oil just before serving.
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Serve warm as a side or as the base of a nourish bowl.
Benefits: Anti-inflammatory, gut-supportive, and rich in fibre + antioxidants.