Ingredients
- butternut squash 500g, peeled and cut into wedges

- parsnips 8, peeled, quartered lengthways and cores removed
- carrots 8 orange or purple, peeled and halved or quartered lengthways
- turnips 8, small and halved

- olive oil
- cumin seeds 2-3 tspÂ
- pomegranate molasses 3-4 tbsp
Method
-
Step 1
Heat the oven to 220C/fan 200C/gas 7. Toss the veg in olive oil, then arrange on a large non-stick baking tray. Scatter over sea salt and the cumin seeds.
-
Step 2
Roast for 30-40 minutes until tender. Drizzle over the pomegranate molasses before serving.
Nutritional Information
- Kcals 168
- Fat 2.6g
- Carbs 28.3g
- Fibre 10g
- Protein 4g
- Salt 0.2g