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Anti-inflammatory Turmeric Roasted Broccoli & Tri-Color Potatoes

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Anti-inflammatory Roasted Broccoli with Tri-Color Potatoes

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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 Commentary:

This recipe cuts the traditional fat level of roasted veggies in half by using apple cider vinegar in addition to olive oil. The apple cider vinegar not only adds a delicious wintry flavor to this side dish, but it also has been shown to help with diabetes and regulating blood sugar levels. Apple cider vinegar works by preventing digestion of some of the starch in your small intestine, promoting an ‘anti-glycemic’ effect. Swap apple cider vinegar for another vinegar (such as white balsamic vinegar) for a similar impact.

By Katie Bishop, MS, Nutritionist
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Anti-inflammatory Turmeric Roasted Broccoli & Tri-Color Potatoes

Stars ( Reviews)

  • Prep Time:5-10 mins
  • Cook Time:30-45 mins
  • Servings: 4-6

Ingredients

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)

Instructions

  1. Preheat oven to 375-400 degrees F depending on your oven (I prefer 375 to be safer).
  2. Wash and cut new potatoes in half.
  3. 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).
  4. In a bowl, combine oil, apple cider vinegar and pepper.
  5. Put broccoli and potatoes in the bowl and mix with your hands or a spoon to make sure each piece is coated in liquid.
  6. 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.
  7. Sprinkle spices evenly over the veggies and place the baking sheet in the oven.
  8. Cook for about 20 minutes, and then take the veggies out to flip them over and move them around.
  9. Place back in the oven for another 10-20 minutes until golden/dark brown.
  10. 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!

Suggested pairings:

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.

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! Suggested pairings: 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.

Nutrition Information

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%

 

Boost immunity with Daily Turmeric Tonic

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2 thoughts on “Anti-inflammatory Turmeric Roasted Broccoli & Tri-Color Potatoes”

    1. Katie Bishop, MS

      Thanks Callie! and the spices/apple cider vinegar pairs well with pretty much any vegetable so just substitute your favorites and you have yourself a delicious roasted vegetable dish!

      Reply ↓

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