Roasted Root Vegetables with Turmeric & Ginger
Bright and warming, these roasted roots provide fibre, beta-carotene, and anti-inflammatory benefits to complement any roasted meat, like lamb, beef of chicken.
Serves
Cook Time
Dietary
Vegan
Dairy-Free
Vegetarian
Ingredients
- 2 carrots, peeled and chopped
- 1 medium sweet potato, peeled and cubed
- 1 parsnip, peeled and chopped
- 1 tbsp extra virgin olive oil
- 1 tsp ground turmeric
- 1 tsp fresh ginger, grated
- Salt & black pepper
Method
- Preheat oven to 200°C (390°F).
- Toss chopped vegetables with olive oil, turmeric, ginger, salt, and pepper.
- Spread evenly on a baking tray lined with parchment paper.
- Roast for 25–30 minutes, turning halfway, until tender and golden.
- Serve warm.
Turmeric and ginger provide anti-inflammatory compounds; root vegetables add fibre and beta-carotene for digestion and immunity.
