Turmeric Roasted Vegetables

You guys! I am so excited to share one of my all time favorite recipes with you. One of my favorite go to meals is roasted vegetables over greens, add avocado, chicken sausage, or quinoa and beans, and hummus or jalapeño garlic spread (I love this one!). It’s so simple and basic, but seriously, I could eat this combination every day and not get tired of it! With that said, I’ve nailed down the perfect combination of spices for roasted vegetables. Bonus points because I throw in turmeric for an added health boost!

HEALTH BENEFITS | Turmeric is a mild spice traditionally used in Indian and Southeast Asian cooking; it gives curry that bright yellow color!  But, it’s been gaining in popularity with the rest of the world over the last couple of years because of curcurmin’s (the active compound in turmeric) potential to reduce inflammation. Studies have shown that turmeric may help reduce inflammation associated with many diseases such as arthritis, heart disease, cancer, and many gastrointestinal issues. Ok but what if I’m a healthy human being that doesn’t have any of the above diseases? Well, studies have also shown that turmeric might also work proactively in the production of antioxidants that fight off free radicals (that ultimately lead to inflammation related diseases), and help boost your immune system.

EATING IT | Turmeric is fat soluble, so pairing it with a fat (think: coconut milk, EVOO, avocado) will help your body better digest it. Studies have also shown that consuming turmeric with black pepper also helps your body digest the herb better. This is why you might see “golden milk” drinks made with coconut milk and a pinch of black pepper. Also, be warned that it will turn your food (and dish scrubber) yellow! But it washes out fairly easy.

Have I convinced you to start incorporating it in to your daily diet routine? With so many health benefits (and counting!) it’s hard to stay away from it. For us, sprinkling it ontop of vegetables before we roast them is the easiest way to reap the benefits of it.

My go to vegetables for this recipe are broccoli, cauliflower, sweet potatoes, yellow onion. But literally any vegetable will do (Bonus points if you use locally grown vegetables)! I’ve also included some other ways to use roasted vegetables in the recipe below.

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Turmeric Roasted Vegetables

This is my ultimate go-to roasted vegetable recipe! It's basically the easiest ever!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2 people

Ingredients

Spices

• 3 tbsp Extra Virgin olive Oil
• 1 tsp Turmeric
• 1 tsp Garlic Powder
• 1/2 tsp Chili Powder (more or less depending on how spicy you want it)
• 1/2 tsp Cumin Powder
• 1 pinch Salt and Pepper

Vegetables

• 1/2 cup Cauliflower, chopped
• 1/2 cup Broccoli, chopped
• 1/4 cup Mushrooms, sliced
• 1/4 cup Sweet Potato, diced
• 1/4 cup yellow onion, diced

Instructions

1. Preheat oven to 425 degrees F

2. Prepare baking sheet. Line with foil and coat with avocado oil or EVOO

3. Chop Vegetables in uniform sizes

4. Mix spices together (Turmeric through Salt and Pepper)

5. Toss Vegetables in EVOO and sprinkle with spice mixture. Make sure vegetables are evenly coated with spice mixture

6. Spread vegetables on baking sheet and bake for 15-20 minutes until vegetables are fork tender

Serving suggestions

1. In a salad over greens. Add in protein source (beans, quinoa, chicken, salmon), avocado, and top with feta. *MY FAV!

2. Chop up roasted vegetables even more and make quesadillas or tacos!

3. As a pizza topping. Would be good with pesto sauce and mozzarella and ricotta cheese!

4. Toss with whole wheat pasta and serve with chicken sausage

5. Use as a topping for baked potatoes

6. In an omelette for breakfast

SOURCE: ARTICLE 1   ARTICLE 2  ARTICLE 3 ARTICLE 4