My house is pretty boring when it comes to vegetables. My hubby is a little picky when it comes to the non-meat portion of the meals that I make so we often end up just rotating between green beans, sweet potatoes, broccoli, and spinach with the occasional Brussels sprout, or squash thrown in. They are all almost always sautéed, because it is fastest and most of them are cooked in salt, pepper, and garlic. I know, boring right? The sad part about this though is that vegetables should comprise the majority of our diet and it’s a little hard to achieve this when we are being all boring about them. They are also so variable in freshness, availability, and taste that we should feel excited to cook and eat vegetables as they come into season where we live.
This little recipe is my simple attempt to add a little variation and uniqueness to my side dish options. The turmeric is an anti-inflammatory power house and not a flavor that most of us enjoy on a daily basis. Plus it turns your veggies bright orange which is great in the fall. You may even be able to sell this to your kiddos as “Halloween” vegetables or something of the sort.
What are your favorite/most common ways to enjoy vegetables throughout the week?
Turmeric Roasted Vegetables (AIP/Paleo):
2 cups of cauliflower florets
2 cups of sweet potato chunks
3 Bay Leaves
¼ cup of water
2 TBS of Olive Oil
1 TBS Lemon Juice
1 TBS Ground Turmeric
1 tsp Garlic Powder
salt to taste
black pepper (optional, omit for introductory AIP)
1 TBS parsley
Preheat your oven to 350 degrees. In a small bowl, mix together your water, oil, lemon juice, turmeric, salt, optional pepper, and garlic powder. Place your vegetables and your bay leaves onto a baking sheet, pour your seasoning mixture over the vegetables and toss to coat. Roast for an hour or until tender.