Turmeric & Beetroot Glazed Roasted Veggies
Try making these delicious antioxidant-rich marinades and add colour and nutritional benefits to your tray of roasted veg.
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Using only a few key ingredients, transform whatever you have in the fridge with turmeric and beetroot powder.
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Servings: 1
Rating:
Servings: 1
Ingredients
Method
Ingredients
(Servings: 1)
- 1 1 large aubergine (cut into chunks)
- 2 2 peppers (sliced thickly)
- 1 1 large courgette (sliced)
- 150 150 g cherry tomatoes
- For the turmeric glaze:
- 2 2 Tbsp coconut oil (melted)
- 2 2 Tbsp maple syrup
- 2 2 tsp turmeric powder
- Juice of ½ lemon
- Pinch salt and black pepper
- For the beetroot glaze:
- 2 2 Tbsp coconut oil (melted)
- 2 2 Tbsp maple syrup
- 2 2 tsp beetroot powder
- ½ lemon (juiced)
- Pinch salt and black pepper
Method
- Preheat the oven to 200 degrees C and line two baking sheets or ovenproof dishes.
- Prepare your vegetables and divide them equally between two bowls.
- For each glaze, whisk together the ingredients separately, adding a dash of water to make them slightly looser.
- Pour each one into a bowl and stir well to coat the vegetables. Spoon the beetroot one into one tin; the turmeric into another and spread out in a single layer.
- Bake for about 35-40 minutes until the veggies have softened. Remove from the tins and place into two separate serving bowls. Top the turmeric one with pumpkin seeds and beetroot with flaked almonds to add a splash of colour and crunch.
Storage instructions: Keep in the fridge in a lidded jar or Tupperware box for up to 3 days.
Looking for a main dish to serve alongside these veggies?
Check out our favourite vegan roasts.
