Hey there!
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.
Turmeric Roasted Sweet Potatoes
However, HOWEVER, up to a few weeks ago I have only experimented with dried turmeric not fresh.
Turmeric Roasted Sweet Potatoes
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.
Turmeric Roasted Sweet Potatoes
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.
Turmeric Roasted Sweet Potatoes
Turmeric Roasted Sweet Potatoes
Turmeric Roasted Sweet Potatoes
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.
Turmeric Roasted Sweet Potatoes
Have a wonderful rest of the day and enjoy cooking!
Bisous,
I LOVE using turmeric in my oats, granola, golden milk and curries, of course. But I’ve only ever used dried, and the one time I made a carrot soup with fresh turmeric I learnt my lesson hard!! I’m still not sure if I maybe just added too much, but sticking to powered turmeric in cooked goods are always a treat:)
I would love to feel the same about Turmeric as it is so good for you, however, I cannot stand the taste of dried Turmeric. I don’t mind it in curries, however, I just can’t get myself to like golden milk or oats with turmeric. What was the issue with the fresh turmeric you used? Was ist just too strong? I think the key is being really careful with how much you add as it is so strong. Wishing you a wonderful day:)
instruction #2 says to add cinnamon, but there’s no cinnamon in the ingredients list. wondering how much cinnamon to use
I just realised I accidentally wrote cinnamon (Zimt) in German instead of Englisch in the recipe. It will need 1/2 tsp but I’ll translate it right now.