Turmeric-Ginger Roasted Root Vegetables

Name: Turmeric-Ginger Roasted Root Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups, peeled and quartered carrots; 2 cups, peeled and cubed sweet potatoes; 1 cup, peeled and quartered beets; 1 tbsp grated fresh ginger; 1 tsp ground turmeric; 2 tbsp olive oil; 1/2 tsp sea salt

A vibrant medley of root vegetables roasted with turmeric and ginger, offering natural anti-inflammatory benefits.

Cuisine: Mediterranean

Category: Whole30

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

2 cups, peeled and quartered carrots
2 cups, peeled and cubed sweet potatoes
1 cup, peeled and quartered beets
1 tbsp grated fresh ginger
1 tsp ground turmeric
2 tbsp olive oil
1/2 tsp sea salt

Instructions

Step 1: Preheat oven to 425°F. Toss 2 cups peeled and quartered carrots, 2 cups peeled and cubed sweet potatoes, and 1 cup peeled and quartered beets with 2 tbsp olive oil, 1 tbsp grated ginger, 1 tsp ground turmeric, and 1/2 tsp sea salt.
Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, stirring once halfway through, until edges are caramelized and tender when pierced with a fork.
Step 3: Remove from oven and let sit for 5 minutes to allow flavors to meld before serving.