Turmeric Roasted Root Vegetables
A simple recipe for healthful and delicious turmeric roasted root vegetables. Dip these into a cheesy cashew dipping sauce for a blast of flavor.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 168kcal
- 2 medium sweet potatoes (cut into wedges)
- 2 medium carrots (cut into wedges)
- 2 medium potatoes (cut into wedges)
- 6 radishes (cut into quarters)
- 3 golden beets (cut into wedges)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon turmeric
- ½ teaspoon ground black pepper
- Salt to taste
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.
Calories: 168kcal | Carbohydrates: 34g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 767mg | Fiber: 6g | Sugar: 8g | Vitamin A: 14101IU | Vitamin C: 20mg | Calcium: 46mg | Iron: 2mg