In the winter, roasted veggies is one of my favorite go to recipes for anytime of the day. They are so simple to make, and you can save the leftovers for a couple of days to enjoy throughout the week! This particular batch is made with anti-inflammatory, warming spices, such as turmeric and cardamom, that will make you feel good inside and out. The best part is that you can swap out or add in any of your favorites vegetables.
Further Food Nutritionist Commentary:
By Katie Bishop, MS, Nutritionist
Anti-inflammatory Turmeric Roasted Broccoli & Tri-Color Potatoes
1 pound tri-color baby potatoes
1 head of broccoli
2-3 tablespoons apple cider vinegar
⅛ teaspoon ground black pepper
2-3 tablespoons olive oil
½ lemon (juiced)
½ teaspoon turmeric or 1 teaspoon of Daily Turmeric Tonic
½ teaspoon cardamom
salt to taste (optional)
- Preheat oven to 375-400 degrees F depending on your oven (I prefer 375 to be safer).
- Wash and cut new potatoes in half.
- Wash and cut broccoli into large florets of equal size (the smaller they are, the more likely they are to roast too much or burn).
- In a bowl, combine oil, apple cider vinegar and pepper.
- Put broccoli and potatoes in the bowl and mix with your hands or a spoon to make sure each piece is coated in liquid.
- Line a baking sheet with aluminum foil or stick the veggies right onto a non-stick baking sheet. Lightly grease the baking sheet or aluminum foil with extra oil if needed.
- Sprinkle spices evenly over the veggies and place the baking sheet in the oven.
- Cook for about 20 minutes, and then take the veggies out to flip them over and move them around.
- Place back in the oven for another 10-20 minutes until golden/dark brown.
- Before serving, squeeze half a lemon over veggies and add salt if desired.
Note: You can add all of the spices to the mixing bowl if you prefer, but I enjoy sprinkling them on top, so each bite will be a little different from the next!
Serve as a side to a roasted salmon or your favorite meat, or put on top of a salad once cooled with lemon juice and balsamic vinegar as a dressing.
Per Serving: Calories: 199; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 66mg; Potassium: 974mg; Carbohydrate: 31g; Fiber: 6g; Sugar: 4g; Protein: 7g
Nutrition Bonus: Vit C: 250%; Vit A: 20%; Iron: 14%
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