I absolutely love roasting veggies - especially sweet potato, beetroot and cauliflower. I actually used to really dislike cauliflower and probably still would if I was served it boiled, but roast it and it's like a completely different vegetable.
This is such a simple dinner to make and is therefore perfect for mid-week - all it requires you to do is bung it in the oven, toss and garnish.
3 medium sweet potatoes, chopped into 1 inch cubes
4 beetroot, peeled and chopped into 1 inch cubes
1 cauliflower head, broken into small florets
2 red onions, trimmed, peeled and cut into wedges
3 spring onions, sliced
Large handful spinach leaves
Zest 1 lemon
2tsp fennel seeds
Himalayan/sea salt and cracked black pepper
- Preheat oven to 180C
- Place the sweet potato, beetroot, cauliflower and red onion into a roasting tin. Sprinkle with the fennel seeds and sumac, season with salt and pepper and drizzle with olive oil. Shake/toss to coat and roast in the oven for 40 - 50n minutes, or until cooked through and caramelised around the edges.
- Leave to cool slightly before tossing with the spring onion and spinach.
- Serve in a large bowl with the grated lemon zest.