Turmeric Roasted Vegetables

Vegan Turmeric Roasted Vegetables is a light, flavorful, and vibrant dish. It blends the warmth of turmeric with the inherent sweetness of vegetables. This dish beautifully showcases the beauty of plant-based cooking, as simple items combine to produce a delicious masterpiece. You can pair vegetables with bowls, wraps, or salads. The main item in this dish turmeric has been used for several centuries in traditional medicine as a potent anti-inflammatory agent. Its bright yellow and pungent flavor give the meal an attractive warmth and coziness. The inherent sweetness of the Vegan Turmeric Roasted Vegetables’ is blended with this to create a taste that is both calming and energizing. Let’s prepare the dish.

STATS

• Course: Side dish, Entrees
• Cuisine: American
• Diet: Vegan, Gluten-Free, Vegetarian
• Total Time: Forty minutes
• Preparation Time: Ten minutes
• Cook Time: Thirty minutes

EQUIPMENT

• Oven
• Cutting board
• A sharp knife
• Colander
• Baking tray
• Serving dish

INGREDIENTS

• One head cauliflower
• Two crowns broccoli
• White onion 1
• Zucchinis 2
• Two carrots
• Turmeric 1 tbsp
• Two teaspoons of Garlic powder
• Fresh ground black pepper two tsp
• Salt, to taste
• Vegan-friendly hummus 8 ounces

INGREDIENT NOTES

Cauliflower:

• I used fresh cauliflower head to prepare this roasted dish. It also contains little sodium. Additionally, fat and cholesterol are absent. There are only twenty-five calories per cup.

Broccoli:

• Use green and fresh broccoli because it provides many health advantages.

Carrots:

• This vegetable is also beneficial for individuals with weak eyesight.

Turmeric powder:

• It adds a vibrant yellow-orange type color to the dish.

Hummus:

• We used homemade prepared hummus. You can use any type of hummus such as beetroot or chickpea hummus.

Seasoning:

• Add black pepper and salt as a seasoning. Modify the seasoning items to your food choice.

INSTRUCTIONS

1. First, raise the shallow oven temperature to 425 degrees to heat.
2. Next, shift all vegetables to a cutting board.
3. Now, cut the broccoli and cauliflower into tiny pieces.
4. After that, chop the zucchini, onions, and carrots into a round and thin size.
5. Now, shift all chopped vegetables to a colander.
6. Wash them with regular water.
7. Set aside so all water is removed from the vegetables.
8. Meanwhile, adjust the fitted silicon mat or baking paper to a baking tray.
9. Now, arrange the washed chopped vegetables on the baking tray.
10. Add garlic powder, black pepper, turmeric, and salt over the vegetables.
11. Roast in the heated oven for 22 to 30 minutes.
12. At the same time, put eight ounces of hummus on a serving dish.
13. After cooking, shift the roasted vegetables to a dish with hummus.
14. The delicious turmeric-roasted vegetables are ready.
15. Serve and enjoy with hummus.

SERVING SUGGESTIONS

• Serve the roasted vegetables with whole-grain bread or quinoa.
• Enjoy with chana masala, a popular Indian chickpea curry.
• Pair the vegetables with a flavorful and famous Indian vegetable biryani.
• Falafel wrap and shawarma also pair well with this roasted vegetable dish.
• Serve it with chickpea or beetroot hummus.
• Other dishes like tofu scramble, vegan gyro, or avocado toast also work well with this dish.

TIPS

• The oven should be warmed before the vegetables are cooked.
• Cut all vegetables into the same-sized sections to ensure consistent cooking.
• Use seasonal, fresh, and top-quality vegetables.
• Vegetables can be kept from adhering without the use of cooking sprays or oils by using nonstick baking sheets or wax paper.
• Don’t overcrowd the pan. As a result, the vegetables will boil rather than roast.
• Use fresh and high-quality spices like turmeric, black pepper, and salt.

STORAGE INFORMATION

Fridge:

• Store the extra roasted vegetables in a closed jar and refrigerate them for four days.

Freezer:

• We can’t freeze the vegetables for a long duration because they will release water and be soggy after freezing.

Reheating:

• You can rewarm the stored vegetables by microwaving them for two to three minutes.

FAQs

Which vegetables are ideal for roasting?

• Brussel sprouts, bell peppers, broccoli, cauliflower, and root vegetables including sweet potatoes, carrots, and potatoes roast nicely.

Can I use vegetables that are frozen?

• Yes, you can use frozen vegetables but they can release more water. So make sure to adjust the duration of cooking appropriately.

What kind of benefits does using turmeric in cooking offer?

• Turmeric can strengthen the immune system and lessen inflammation because of its anti-inflammatory qualities and plenty of antioxidants.

NUTRITIONAL INFORMATION/SERVING:

Total quantity 6 people servings
Total Calories 123 kcal
Carbohydrates 18 g
Protein 6 g
Dietary Fiber 6 g
Total Fat 1 g
Sugar 5 g
Iron 2 mg
Sodium 193 mg