Side Dish
ROASTED VEGGIE MEDLEY
Turmeric, most recently noted for its digestive health benefits, adds colour and slight peppery notes to roasted vegetables
Ingredients
Roasted Veggie Medley
- 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
Roasted Veggie Medley
- 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
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Recipe Preperation
Roasted Veggie Medley
- Preheat oven to 350 °F (180 °C).
- Toss vegetables in 3 tbsp (45 ml) oil. Roast for 45 minutes.
- Combine remaining oil, orange juice, ground turmeric, garlic and salt.
- Pour turmeric sauce over roasted vegetables; toss to coat. Continue to roast another 15 minutes; until sweet potato is fork tender.