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Oven Roasted Mustard Turmeric Veggies
Turmeric is a powerful anti-inflammatory spice with many other potential health benefits.
These veggies are easy and versatile.
You can use summer veggies or root vegetables or a combination. Whatever you have on hand which makes it so simple.
If you want to get more turmeric into your diet on a regular basis try this beverage called Golden Milk. It can be served over ice in the summer or as a nice steaming mug in the winter.
Oven Roasted Mustard Turmeric Veggies
Ingredients
- 3 Tbsp olive oil
- 2 Tbsp whole-grain dijon mustard
- 3 tsp apple cider vinegar
- 1 tsp dried thyme
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 3/4 tsp Sea salt
- 1/2 tsp black pepper
- 1/4 tsp dried basil
- 1 lb. peeled and cubed sweet potato
- 1 lb. zucchini
- 1 lb. yellow squash
- 1 large red onion Cut into very thick rings abou 3/4 inch thick
- 8 oz portobello mushrooms whole or halved depending on size
- 1 lb. asparagus trimmed and cut into 2-inch pieces
- minced fresh parsley for garnish
- 1 bulb garlic cut entire bulb in half
Optional: Cucumber Raita
Instructions
- Preheat oven to 450 F degrees. Line a large baking sheet with parchment paper sprayed lightly with cooking spray. Set aside.
- In a large mixing bowl, combine all ingredients except the veggies and whisk. Now add the chopped veggies except the 2 garlic bulb halves. Toss everything together using your hands to massage all the seasoned oil into the veggies.
- Spread the vegetable mixture in a single layer on a prepared baking sheet. Set the garlic-cut side down onto the tray with the veggies. Bake for 20 minutes, stir gently, then bake another 15 minutes.
- Serve garnished with minced parsley and Cucumber Raita if desired.
Notes
Nutrition
