Recipe from Clean Eating, May 2017 Issue
[gdlr_styled_box content_color=”#ffffff” background_color=”#3d6817″ corner_color=”#9ada55″ ]
Turmeric Roasted Vegetables
Serves 4
6 cups broccoli florets cut into 3 inch pieces
2 large carrots, peeled and cut diagonally into 1 inch pieces
1 teaspoon ground turmeric
3 tablespoons olive or coconut oil, divided
sea salt and ground black pepper to taste
1/3 cup raw, unsalted almonds
1 large shallot minced
1/4 cup chopped flat leaf parsley
1 teaspoon lemon zest plus the juice of 1/2 lemon, divided
1 garlic clove minced
Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper. in a large bowl, toss the broccoli and carrots with 2 tablespoons of the oil. Arrange vegetables on the two baking sheets in a single layer. Season with salt and pepper and roast until golden and tender, 30-35 minutes.
Meanwhile in a food processor grind the almonds until finely chopped. In a small skillet on medium-low heat remaining tablespoon of oil. Add shallot and saute, stirring occasionally until tender, 4-5 minutes.Remove the skillet from heat and stir in the almonds, parsley, lemon zest and garlic. Transfer the roasted vegetables to a serving bowl, top with gremolata and drizzle the lemon juice over the top
[/gdlr_styled_box]
