Roasted Veggies with Turmeric & Hemp Drizzle

Ingredients:

• 2 carrots, peeled and chopped

• 1/2 small cauliflower, cut into florets

• 1 cup pumpkin, cubed

• 1 beetroot, peeled and cubed

• 2 tbsp olive oil

• 1 tsp turmeric powder

• 1/2 tsp paprika

• 1/2 tsp ground cumin

• Salt & pepper, to taste

• 1 tbsp hemp seed oil (drizzled after roasting)

Instructions:

1. Preheat oven to 200°C (fan-forced).

2. In a large bowl, toss chopped vegetables with olive oil, turmeric, paprika, cumin, salt and pepper.

3. Spread on a lined baking tray in a single layer.

4. Roast for 30–40 minutes, flipping halfway, until veggies are golden and tender.

5. Remove from oven and drizzle with hemp seed oil just before serving.

6. Serve warm as a side or as the base of a nourish bowl.

Benefits: Anti-inflammatory, gut-supportive, and rich in fibre + antioxidants.