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Lightly crushed coriander seeds and a hint of cinnamon accentuate the flavours of the vegetables, baked in wedges and served with a tangy mustard and yogurt dip. This is a terrific way to add more vegetables to your diet.
Cooking carrots increases their nutritional value – it breaks down the tough cell walls so that the body can more readily absorb the beta carotene on offer and convert it to vitamin A. Sweet potatoes are another good source of beta carotene.