Roasted Root Vegetables

Roasted Root Vegetables is a vibrant dish that beautifully combines the earthy flavors of seasonal vegetables, seasoned with Indian spices. This nutritious and colorful meal is perfect for a Paleo lunch, bringing warmth and comfort to your table.

Ingredients

• Carrots - 2 medium, peeled and cut into sticks
• Beets - 2 medium, peeled and cut into wedges
• Sweet Potatoes - 1 medium, peeled and cubed
• Turnip - 1 medium, peeled and cut into cubes
• Red Onion - 1 medium, cut into wedges
• Olive Oil - 2 tablespoons
• Cumin Powder - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Garam Masala - 1/2 teaspoon
• Salt - 1 teaspoon
• Black Pepper - 1/2 teaspoon
• Fresh Cilantro - for garnish, chopped

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large mixing bowl, combine the carrots, beets, sweet potatoes, turnip, and red onion.
3. Drizzle the olive oil over the vegetables and sprinkle with cumin, coriander, turmeric, garam masala, salt, and black pepper.
4. Toss the vegetables until they are evenly coated with the oil and spices.
5. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
7. Remove from the oven and let cool for a few minutes.
8. Garnish with chopped fresh cilantro before serving.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 10 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from diverse root vegetables.
• High in fiber, which supports digestive health.

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