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Roasted Root Veggies with Turmeric

A colorful, anti-inflammatory side dish featuring
prebiotic-rich root vegetables.
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Prep Time 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

For the Veggies
  • - 2 medium sweet potatoes peeled and cut into 1-inch chunks
  • - 3 large carrots cut into 1-inch pieces
  • - 2 parsnips peeled and cut into 1-inch pieces
  • - 2 medium beets peeled and cut into 1-inch chunks
  • - 1 medium celery root peeled and cut into 1-inch pieces
  • - 1 red onion cut into wedges (optional)
For the Seasoning
  • - 3 tablespoons extra virgin olive oil
  • - 2 teaspoons ground turmeric
  • - 1 teaspoon ground ginger
  • - 1 teaspoon sea salt
  • - 1/2 teaspoon black pepper
  • - 1 tablespoon fresh thyme leaves
Garnish
  • - 2 tablespoons fresh parsley chopped
  • - 2 tablespoons pumpkin seeds optional
  • - Additional olive oil for drizzling

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. Line two large baking sheets with parchment paper.
  3. Place cut vegetables in a large bowl (keep beets separate to prevent staining).
Seasoning
  1. In a small bowl, whisk together olive oil, turmeric, ginger, salt, and pepper.
  2. Toss vegetables (except beets) with 2/3 of the seasoning mixture.
  3. Separately toss beets with remaining seasoning.
Roasting
  1. Arrange vegetables on baking sheets, keeping beets separate. Don't overcrowd; vegetables should have space between them.
  2. Place sheets in preheated oven.
  3. Roast for 25 minutes.
  4. Remove from oven, flip vegetables, rotate pans, and add fresh thyme.
  5. Return to oven for additional 20-25 minutes until:
  6. - Vegetables are tender when pierced
  7. - Edges are caramelized
  8. - Surface is slightly crispy
Serving
  1. Combine all vegetables in serving dish.
  2. Drizzle with additional olive oil if desired.
  3. Garnish with fresh parsley and pumpkin seeds.