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Turmeric Roasted Vegetables

By Jason Fung, MD

Turmeric Roasted Vegetables

Imagine for just a second a recipe that manages to take a variety of fresh, garden vegetables and all of the health benefits they provide. It then makes them incredibly spicy and flavorful by roasting them with several different types of spices, not to mention the health benefits that the spices offer as well. Recipe...
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Break-Fast Meal, Light Meal, Side Dishes
Cuisine American, Indian, Middle Eastern
Servings 4
Calories 173 kcal

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

Nutrition Facts
Turmeric Roasted Vegetables
Amount per Serving
Calories
173
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Sodium
 
98
mg
4
%
Potassium
 
709
mg
20
%
Carbohydrates
 
17
g
6
%
Fiber
 
6
g
25
%
Sugar
 
7
g
8
%
Protein
 
4
g
8
%
Vitamin A
 
15618
IU
312
%
Vitamin C
 
79
mg
96
%
Calcium
 
65
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Break-Fast Meal, Light Meal, Middle Eastern, Side Dishes
Tried this recipe?Let us know how it was!
Jason Fung, MD

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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