Name: Roasted Veggie Medley
Prep time: 15 min
Cook time: 40 min
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

Roasted Veggie Medley / Macédoine de légumes rôtis

Chef's Selections, Gluten Free, Side Dishes
Salt Type Sea Salt

Turmeric, most recently noted for its digestive health benefits, adds colour and slight peppery notes to roasted vegetables.

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

Units:

Instructions

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.

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

Units:

Instructions

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.

Servings: 4 servings; 1 cup (250 ml)

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

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