Turmeric roasted veggies!

You can watch the full video of me dancing around my kitchen and cooking here

Ingredients:

350 grams of fresh beets

200 grams of fresh carrots 

350 grams of baby red potatoes 

2 TBL olive oil

1 TBL of turmeric

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Start by preheating your oven to 425 degrees.

While your oven is heating, time to prep your veggies! I used the baby red potatoes, beets and carrots that came in my veggie share box this week from Helsign Junction Farms. 

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Once your veggies are washed, cut your potatoes and beets into quarters and then cut those quarters in half. Slice your carrots down the middle lengthwise. 

After veggies are chopped, toss in a bowl with olive oil and tumeric. 

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Once everything is coated, place on your baking sheet and stick on the oven for 15 minutes. 

At 15 minutes, take out, toss them around on the pan and then place back into the oven for another 15 minutes. 

Serve with your favorite protein and enjoy! 

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MACROS PER 1 OZ SERVING:

1.4 FAT

5.8 CARBS 

.8 PROTEIN