Indian-Spiced Root Vegetables

Recipes

dsc_0320The people of India have a gift of creating multidimensional flavors. One of my favorite flavor combinations is cumin, coriander, and turmeric. These three spices are a delicious addition to many vegetables and proteins, and also contribute a notable punch of nutrition.

These spices have powerful medicinal qualities. Turmeric in particular contains an active ingredient called Curcumin that is used to treat everything from irritable bowel to arthritis. In short, this anti-inflammatory is practically a wonder drug in a spice jar.

Coriander, too, is rich in phytonutrients such as flavonoids, and are believed to aid in cholesterol and blood sugar control. Cumin aids in ameliorating digestive problems, such as diarrhea and gas.

Just like most medicinal herbs and spices, I am not a huge advocate for consuming it in supplement form, as it has several adverse side effects when taken at a therapeutic dosage unless prescribed by a physician.

I hope you enjoy this powerful trio when generously added to turnips and radishes. Please feel free to substitute your favorite root vegetables in this recipe: potatoes, yams, beets, carrots, etc. will all work beautifully in this recipe.

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Indian-Spiced Root Vegetables

Serves 4

Cooking Time: 20-25 minutes

Ingredients:

Root Vegetables (two bunches or about 4 cups), cut into bite-sized cubes

2 tbsp. grapeseed or melted coconut oil

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp coriander

salt and pepper

Directions:

Preheat oven to 425F.

Combine spices in a small bowl. Spread vegetables out on a large sheet pan. Drizzle vegetables evenly with oil. Sprinkle spice evenly on vegetables. Using hands, rub spice mixture into vegetables, coating evenly.

Bake for 25-30 minutes, or until vegetables are fork tender.

 

 

 

 

 

 

 

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Roasted Root Vegetables

Recipes
Photo Courtesy Rachel Durrent

Photo Courtesy Rachel Durrent

Isn’t this time of year just the best! I start skipping and humming a merry tune in mid-October and I don’t stop until the end of January. By December, most of my family members beg me to turn off the Christmas carols and stop forcing hot cocoa on them.

Everything about fall and winter makes me happy, but the food…! Oh, the food is my favorite! Of course, as nearly all health-wise folk and the majority of women, I try to pace myself when it comes to holiday goodies. Don’t get me wrong, I indulge in pie, and taters, and COOKIES, but I try to eat my veggies first. (How was that segway?).

So, with the holidays strongly on my mind, here’s a healthy side dish to your table o’ turkey. This recipe is a wonderful, seasonal addition to Thanksgiving dinner because the vegetables take up minimal oven space and can be roasted while the turkey cooks. The colors of these vegetables scream fall and phytochemicals (my favorite)!

Hey! That's me! Photo courtesy: Rachel Durrent

Hey! That’s me! Photo courtesy: Rachel Durrent

Roasted Root Vegetables

That Rachel, she's good! Photo courtesy: Rachel Durrent

That Rachel, she’s good! Photo courtesy: Rachel Durrent

Serves 6-8
Prep time: 10 minutes
Cook time: 30-45 minutes

Ingredients

1 lb Root vegetables in season, such as beets, winter and summer squash, carrots, potatoes, peeled and chopped in 1” pieces
½ fennel bulb, sliced
2 tbsp olive oil
1 tsp thyme
1 sprig fresh rosemary
Salt and pepper

Directions

Preheat oven to 450°F. Spread vegetables out evenly on baking sheet. Drizzle with olive oil and season with herbs, salt and pepper. Cook for 30-45 minutes, until vegetables are golden brown and fork tender.

Nutrition Facts
Serving Size: 1 cup
Amount per Serving
Calories 136
Total Fat 2.5g
Sat fat 0.5g
Trans fat 0g
Cholesterol 0mg
Carbohydrate 26g
Sugar 5g
Fiber 7.5g
Protein 2.5g

Photo courtesy: Rachel Durrent

Photo courtesy: Rachel Durrent