Rosted Vegetables Moroccan-thyroid Diet


450 g mix of potatoes, cauliflower, and a few radishes
1 1/2 teaspoons dried mint
1/2 teaspoon red chile pepper flakes
1/2 teaspoon cumin seeds
1/2 teaspoon fine grain sea salt
1 teaspoon ground cumin
1/2 teaspoon cinnamon

1 teaspoon ground ginger
4 tablespoons olive oil
1tbsp lemon juice

For Topping:

fresh mint, toasted sesame and pumpkin seeds, plain yogurt and salt.


Preheat the oven to 425F or 220C.Toss the veggies with coconut oil, sea salt and the Moroccan blend.Lay them out on parchment paper so they don’t touch each other too much.Bake them for 45 minutes.a squeeze of lemon and all of the other toppings. A salted yogurt and serve.
Thanks for Visiting

Design by Free Interview Questions | Bloggerized by Lasantha - Premium Blogger Themes | Press Release Distribution