Turmeric Roasted Root Vegetables Recipe

by The Puritan's Pride Editorial Team

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How to Cook with Turmeric

Ayurvedic lifestyles follow seasonal routines to maintain health, and this includes eating seasonal foods. Fall is considered a transitional time of possibility that emphasizes warming foods in preparation for a peaceful, insulating winter season. This recipe follows the Ayurvedic approach to eating using root vegetables paired with a nourishing blend of spices that can be enjoyed alone or as a side dish.

Follow the 8 simple steps below to make Turmeric Roasted Root Vegetables.

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Turmeric Roasted Root Vegetables Recipe

Course Side Dish
Cuisine Indian
Keyword Ayurvedic, Spicy Turmeric Cleansing Broth, Turmeric Roasted Root Vegetables
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
Author The Puritan's Pride Editorial Team

Equipment

  • Oven
  • Large Bowl
  • Microwave
  • Baking Dish or Non-Stick Cookie Sheet
  • Measuring Cups

Ingredients

  • 2 Medium Sweet Potatoes
  • 2 Carrots
  • 2 Parsnips
  • 2 tbsp Coconut Oil
  • 1 tbsp Liquid Aminos
  • 1/2 tsp Fresh Chopped Ginger
  • 1/2 tsp Rosemary
  • 1/2 tbsp Coriander Seeds
  • 1/2 tbsp Turmeric Powder

Instructions

  • Preheat oven to 375 degrees.
  • Peel and chop all vegetables into ½ inch cubes and add to a large bowl.
  • Melt the coconut oil in the microwave (in 15 second intervals until melted) and pour over the root vegetables.
  • Add the liquid aminos, oil, and spices, then toss until everything is evenly coated.
  • Spread the vegetables out in a 9x13 baking dish or on a nonstick cookie sheet.
  • Bake for 20 minutes, use a hot pad to remove the pan from the oven, and turn the vegetables.
  • Bake for 10-15 more minutes or until the vegetables are soft and begin to brown.
  • Remove from the oven and serve immediately.

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