Spicy roast vegetables

Serves 4

2 large carrots, peeled
2 medium sweet potatoes, peeled
1 broccoli floret
2 teaspoons ground cumin powder
1 teaspoon turmeric powder
¼ teaspoon chilli powder
1 teaspoon ground coriander
¼ cup extra virgin olive oil
Salt and pepper, to taste

Preheat the oven to 350ºF.

Cut the vegetables up into medium sized chunks. Steam the carrots and sweet potatoes for 5 minutes until they soften slightly.

Arrange all vegetables on a greased oven tray. Sprinkle with herbs and spices and then drizzle with olive oil.

Bake in the oven for approximately 35 minutes or until softened.

Serve as a side dish to accompany protein like seafood or poultry.