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

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:

Preperation

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:

Preperation

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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