This colorful, antioxidant-rich side dish can be served as part of a festive holiday meal, or as a light vegetarian dinner along with some cooked black rice. Lightly roasted and chopped almonds are another great addition to this recipe!
Ingredients
1 small heads
romanesco
chopped
2 pounds
sweet potatoes
peeled and chopped
3 tablespoons
extra virgin olive oil
¼ teaspoons
sea salt
½ small
pomegranates
2 ounces
feta cheese
crumbled
2 tablespoons
finely chopped
parsley
chopped