Turmeric Roasted Root Vegetables
Ingredients
- 2 medium sweet potatoes, cut into 2-inch wedges
- 2 medium carrots, cut into 2-inch wedges
- 2 medium potatoes, cut into wedges
- 6 radishes, quartered
- 3 golden beets, cut into wedges
- 1 tbsp extra virgin olive oil
- 1/2 tsp turmeric
- 1/2 tsp ground black pepper
- Salt to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Place all the vegetables in a large bowl. Toss with the turmeric, salt, ground black pepper, and oil.
- Spray two large baking sheets, or line them with foil or parchment.
- Divide the veggies on the two baking sheets, leaving some room between the pieces so they won't steam.
- Bake for 35-40 minutes, stirring every 10-15 minutes to ensure all sides are evenly roasted.
- Serve hot.
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