Roasted Vegetables with Pomegranate – Metabolic balance Monday Recipe

Ingredients:

  • carrots
  • parsnips
  • cauliflower
  • brussel sprouts
  • extra-virgin olive oil or coconut oil;
  • 1 1/2tsp smoked paprika
  • 1/1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • ½ tsp salt;
  • ½ tsp pepper;
  • Feta Cheese
  • pomegranate seeds (Fruit Serving)

Instructions:

  1. Cut vegetables into small pieces.
  2. Put vegetables and cheese into a baking dish with olive oil and seasoning.
  3. Mix the ingredients well.
  4. Bake the cauliflower at 425F for approximately 30 minutes.
  5. When the cauliflower turns golden remove from the oven.
  6. Remove the cauliflower from the oven and add mint and pomegranate seeds.

Note:  Pomegranate will be counted as your fruit for this dish.

 

 

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