Sumac roasted vegetables

Sumac roasted vegetables with pickled red onion & mint dressing Delicious roast veggies that go perfectly with the pickled onion and dressing. PREP TIME 25 minutes | TOTAL TIME 1 hour 10 minutes | SERVES 4    INGREDIENTS  800 g celeriac, peeled, cut in 3cm wedges 450 g parsnips, peeled, quartered lengthwise 1 kg orange sweet potato, peeled, cut into 4cm rounds ¼ cup olive oil 1 tbsp ground sumac ½ cup white wine vinegar 1 tbsp caster sugar  1 ½ tsp salt 2 red onions, thinly sliced into rounds 45 g pistachios, roasted 40 g almonds, roasted, coarsely chopped  75 g pomegranate seeds   Mint dressing ½ cup olive oil ¼ cup lemon juice 2 tbsp white wine vinegar 1 cup fresh mint leaves, shredded   METHOD PREHEAT oven to 200°C. Line two large oven trays with baking paper. ARRANGE vegetables on lined trays in a single layer.  COMBINE oil and sumac in a small bowl; season. Brush oil mixture over vegetables. Bake for 45 minutes or until golden and tender. PLACE vinegar, sugar and salt in a medium bowl; stir until sugar dissolves. Add onion; stir to combine. Set aside, stirring occasionally, to lightly pickle. Drain just before … Continue reading Sumac roasted vegetables