Turmeric Roasted Vegetables
This turmeric roasted vegetable recipe is simple and delicious. Served on a thin layer of hummus, dip your turmeric roasted vegetables in hummus and savor the flavor!
Servings: 6
Calories: 123kcal
Ingredients
- 1 head cauliflower cut into florets
- 2 crowns broccoli cut into florets
- 1 white onion cut into thick slivers
- 2 zucchinis cut into ¼ inch coins
- 2 carrots cut into ¼ inch coins
- 1 Tablespoon turmeric
- 2 teaspoons garlic powder
- 2 teaspoons fresh ground black pepper
- salt to tatse
- 8 ounces hummus of choice
Instructions
- Preheat the oven to 425 degrees.
- Cut the vegetables into similar sizes.
- Rinse and shake the vegetables dry, but leave them damp.
- Lay vegetables in a single layer on a baking sheet lined with parchment paper or a silicone mat.
- Sprinkle generously with turmeric, garlic powder, salt and pepper.
- Roast for 25-30 minutes.
- Meanwhile, the vegetable roast spread 8 ounces of hummus in a thin layer on a serving platter.
- Remove the roasted vegetables from the oven and stack them on the hummus.
- Dip and eat! Enjoy!
Video
Notes
- Vegetables with a similar roast time help to ensure the vegetables cook evenly.
- Preheat the oven before cooking the vegetables.
- Cutting the vegetables into similar sizes helps them cook evenly.
- Parchment paper or a silicone baking mat prevents vegetables from sticking without using oils or cooking sprays.
Nutrition
Calories: 123kcal | Carbohydrates: 18g | Protein: 6g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 193mg | Potassium: 686mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3545IU | Vitamin C: 61mg | Calcium: 63mg | Iron: 2mg