Spiced Roasted Vegetables

 

 

 

 

 

 

 

This is the perfect dish for those among you who are feeling incredibly un-inspired by any of their cooked vegetable dishes, which is something I hear all too often. When it comes to cooking vegetables, it seems that many of my clients feel at loss on how to prep and cook these green guys in a fun way that keeps your taste buds singing.

This recipe also classifies as one of my all-time favourite among the vegetable ones because it is just too easy to prepare and incredibly delicious. The amazing spice turmeric is such a fantastic immune booster, mood lifter, plus it has powerful anti-oxidant and anti-inflammatory properties! How can you not want to self-indulge and cook with it?!

Apple cider vinegar in its unfiltered form is a wonderful prebiotic which supports great gut health. Moreover, it prevents your blood Ph from becoming too acidic but instead keeps it alkaline which is thought to help prevent disease. Another amazing benefit of apple cider vinegar is its ability to cleanse and detoxify your gorgeous physical self from all the junk it accumulates overtime, and which then prevents you from functioning and feeling your total best.

Best of all, I can make a great batch of those golden healing vegetables and then re-use over the week as super quick and ridiculously healthy lunch options.

So what are you waiting for, cook up a delicious storm of healing, golden coated vegetables full of spice and goodness.

 

Ingredients:

• 2 cups of sweet potato, cut in chunks
• 2 cups of cauliflower, cut in florets
• 3 cups of Brussel sprouts, cleaned and halved
• 2 TBSP of olive oil
• 1 TBSP of ground turmeric
• ¼ of ground cumin powder
• ½ tsp ground black pepper
• Optional: pinch of ground chilli powder
• 3 TBSP of unfiltered apple cider vinegar
• Good quality salt to taste

Method:

1. Preheat the oven to 220 degrees.
2. In a small bowl mix your olive oil, spices, salt, pepper and apple cider vinegar together and toss to coat.
3. Clean your vegetables and cut them into large chunks (half your Brussel sprouts)
4. Roast your vegetables in an ovenproof dish until tender (45 – 60 minutes).