Inspired by recipe from yoga journal!

Ingredients:

• 2 carrots

• 2 sweet potatoes

• 2 red potatoes

• 2 tbsp olive oil

• 1 tbsp maple syrup

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tbsp ground turmeric

• 1 tbsp ground cinnamon - adds excellent flavor

• 1 tbsp ground cumin 

• Few leaves of mint

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Yogurt mix​ -

• 1/2 cup yogurt - mix it well

• Pinch of salt

• 1/2 tbsp of lime juice

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Recipe:

1. Heat oven to 425 degrees.  

2. Peel and cut carrots, sweet potatoes and red potatoes lengthwise about 1/2 inch thick and 4-5 inches long.

3. Place the cut roots into a mixing bowl.

4. Add olive oil, maple syrup, turmeric, cinnamon, cumin, salt and black pepper.

5. Mix it well.

6. Spread the roots on a baking sheet in an even layer and roast for 25-30 minutes.

    Toss it once or twice until roots are cooked and lightly browned.

7. While the roots are cooking, combine the yogurt with salt and lime juice in a bowl.

9. When roots are ready, place the yogurt mix over a platter and spread it, add the roots on it and drizzle a few spoons of yogurt on top.

10. Garnish with mint leaves and server warm.

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A perfect side dish that adds flavor to your meal.

 

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