Roasted Veggie Medley / Macédoine de légumes rôtis
Roasted Veggie Medley
Difficulty Level: 
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Prep Time: 
15minutes
Cook Time: 
40minutes
Roasted Veggie Medley
Difficulty Level: 
Difficutly AddedDifficutly HolderDifficutly HolderDifficutly HolderDifficutly Holder
Prep Time: 
15minutes
Cook Time: 
40minutes
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Ingredients
2 cups cauliflower florets
 
2 cups sweet potatoes (diced)
 
2 cups Brussel sprouts (cut in half)
 
1/4 cup olive oil (extra virgin, divided)
 
1 tbsp ground turmeric
 
1 tbsp orange juice
 
1 clove garlic (minced)
 
1 tsp Windsor® Coarse Sea Salt
 

 

Preparation
  1. Preheat oven to 350 °F (180 °C).
  2. Toss vegetables in 3 tbsp (45 ml) oil. Roast for 45 minutes.
  3. Combine remaining oil, orange juice, ground turmeric, garlic and salt.
  4. Pour turmeric sauce over roasted vegetables; toss to coat. Continue to roast another 15 minutes; until sweet potato is fork tender.

Servings:  4 servings; 1 cup (250 ml)

Per serving  |  Calories 230  |  Fat 14 g  |  Carbohydrate 22 g  |  Protein 4 g

Ingredients
2 cups cauliflower florets
 
2 cups sweet potatoes (diced)
 
2 cups Brussel sprouts (cut in half)
 
1/4 cup olive oil (extra virgin, divided)
 
1 tbsp ground turmeric
 
1 tbsp orange juice
 
1 clove garlic (minced)
 
1 tsp Windsor® Coarse Sea Salt
 

 

Preparation
  1. Preheat oven to 350 °F (180 °C).
  2. Toss vegetables in 3 tbsp (45 ml) oil. Roast for 45 minutes.
  3. Combine remaining oil, orange juice, ground turmeric, garlic and salt.
  4. Pour turmeric sauce over roasted vegetables; toss to coat. Continue to roast another 15 minutes; until sweet potato is fork tender.

Servings:  4 servings; 1 cup (250 ml)

Per serving  |  Calories 230  |  Fat 14 g  |  Carbohydrate 22 g  |  Protein 4 g