Turmeric Roasted Vegetables
Ingredients
- 3 cup cauliflower florets
- 2 cups brussels sprouts cleaned, trimmed and halved
- 6 medium carrots peeled and cut into 1/2-inch pieces
- 1 1/2 tsp turmeric
- 1/4 tsp pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 3 tbsp olive oil
- salt
Instructions
- Preheat oven to 425°F.
- In a bowl place all the ingredients and toss well.
- Season with salt, to taste.
- Place the vegetables in a single layer on a large baking pan.
- Bake until the veggies are tender, 20 – 25 minutes, stirring halfway through.
Nutrition
By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.
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