Seasonal Recipes

Roasted Roots with Turmeric

500gm carrots, chopped
2 large beets, peeled and chopped
1 butternut chopped or half a cauliflower broken into florets
1 large onion, chopped
2 tablespoon olive oil
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)
1 teaspoon nigella seeds
1 garlic clove minced


  1. Preheat your oven to 200ºC.
  2. Add all the ingredients to a large bowl. Mix well.
  3. Spread the mixture evenly onto a baking sheet.
  4. Bake for about 30 minutes, until the vegetables are tender. If mixing roots and zucchini  add zucchini to tray 15 minutes after roots.