Turmeric & Beetroot Glazed Roasted Veggies Recipe

Turmeric & Beetroot Glazed Roasted Veggies Recipe
Recipe by
4
Gluten Free, Vegan, Vegetarian, Dairy Free
STORAGE
Keep in fridge in a lidded jar or Tupperware box for up to 3 days.

Try making these delicious antioxidant rich marinades and add colour and nutritional benefits to your tray of roasted veg. Using only a few key ingredients, transform whatever you have in the fridge with these easy to make superfoods mixes using turmeric and beetroot powder - this would work just as well on the BBQ as it does in the oven! An easy to make vegan recipe.


Ingredients
Equipment
  • Oven
  • Baking Trays
  • Greaseproof Paper
  • Two Bowls
  • Knife
  • Chopping Board
  • Whisk
Method

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  1. Preheat the oven to 200 degrees C and line two baking sheets or ovenproof dishes.

  2. Prepare your vegetables and divide them equally between two bowls.

  3. For each glaze, whisk together the ingredients separately, adding a dash of water to make them slightly looser.

  4. Pour each one into a bowl and stir well to coat the vegetables. Spoon the beetroot veggies onto one tray; the turmeric onto the other and spread out in a single layer.

  5. Bake for about 35-40 minutes until the veggies have softened. Remove from the trays and place into two separate serving bowls.

  6. Top the turmeric one with pumpkin seeds and beetroot with flaked almonds to add a splash of colour and crunch.

  7. Eat and enjoy!

Turmeric & Beetroot Glazed Roasted Veggies

Click to enlarge

31 August 2018 - 2:49pm

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