So if I was to name on ingredient/ health food trend I absolutely despise it has to be turmeric. Trust me I tried it all, turmeric milk, yuck! Turmeric latte, nope not for me. I even tried making my own turmeric porridge and still I just couldn’t get it down.
However, HOWEVER, up to a few weeks ago I have only experimented with dried turmeric not fresh.
About a month ago my room mate bought some fresh turmeric as she read about all the health benefits it has and she started using it when making sweet potato fries. So, last night, I decided to write down my very own recipe for turmeric roasted sweet potatoes. I decided to fancy it up a tad by adding some purple haze carrots as well as chickpeas. After roasting the veggies I finished it all up with a bunch of fresh parsley and pomegranate seed, which made it even more delicious, yummm, my mouth is watering by just thinking about this delicacy.
So, if using fresh turmeric makes even me, the most determined turmeric hater on earth, can eat and love this dish anyone must be able to enjoy this. Are there any other turmeric haters out there? Anyone?! Well, then trust me please try this and then let’s take about this turmeric hate again. And if you love turmeric then, why are you still reading?! You should be cooking already! So let’s make turmeric roasted sweet potatoes.
- 2 medium sweet potatoes, cut into wedges
- 3 carrots, cut into 1.5 cm slices
- 120g cooked chickpeas (one small can)
- 1 tsp freshly grated turmeric
- ½ tsp harissa
- ½ tsp zimt
- 1 tsp salz
- 1 tbs olive oil
- 1 tl dried mint
- 1 tl dried rosemary
- ½ pomegranate, seeds
- ½ bunch of parsley, finely chopped
- Preheat oven to 180°C.
- Place the sweet potato wedges, carrot slices and chickpeas in a baking dish. Add olive oil, turmeric, harissa, cinnamon, salt, rosemary and mint and mix until all of the veggies and the chickpeas are covered in the marinade.
- Bake for 35 minutes. When the veggies are tender and the chickpeas crunchy, remove from the oven and add the freshly chopped parsley as well as the pomegranate seeds. I decided to serve mine alongside some salad and I topped it with some delicious nut crunch, which will be in my book.
Have a wonderful rest of the day and enjoy cooking!