Turmeric Roasted Veggies

As soon as the weather cools, I grease my roasting pans and get to work.

Every Sunday I do a big food prep. I spend 2-3 hours chopping, marinading, washing, blending and roasting so we're set up with food for the week. 

Roasted veggies are a staple in my house and something my family never really tires of. We switch out the veggies, spices and sauces to keep the flavors fresh and fun. 

This recipe could easily turn into a formula - get creative! 

Ingredients

• 1/2 head cauliflower
• 2 medium beets
• 2 watermelon radishes
• 6 carrots
• 4 green onions
• 2 Tbsp avocado oil
• 1 tsp turmeric
• 1 tsp ground cumin

Directions

1. Preheat your oven to 400 degrees.
2. Chop the veggies into similar sizes. 
3. Mix oil, turmeric and cumin.
4. Toss the veggies with the oil mixture and lay out on a cookie tray in a single layer. 
5. Roast for 25-30 minutes or until the veggies are fork-tender and slightly browned on the edges. 
6. Sprinkle with coarse salt to finish and try to save some for leftovers.

​Makes 4 servings.