Evidence continues to accumulate that turmeric, a brightly colored relative of ginger, is a promising anti-inflammatory spice! This vegetable recipe combines turmeric with black pepper, which helps to increase the bio-availabilty of turmeric.

6 cups Broccoli Florets

2 large Carrots, cut diagonally into 1 inch chunks

1 tsp. Ground Turmeric

1 tsp. Black Pepper

3 Tbsp. Coconut or olive oil, divided

½ cup Raw unsalted almonds

1 large Shallot, minced

¼ cup Chopped Fresh Flat-Leaf parsley

1 tsp. Lemon Zest + Juice of ½ lemon, divided

1 Garlic clove, minced

Directions:

1. Preheat oven to 425 degrees F. Line 2 large rimmed baking sheets with parchment paper.
2. In a large bowl, toss broccoli, carrots, turmeric and 2 tbsp. oil.  Arrange in a single layer on prepared sheets.  Season with salt and add the pepper.  Roast until golden and tender, 30 to 35 minutes.
3. Meanwhile, in a food processor, process almonds until finely chopped.  In a small skittet on medium-low, heat remaining 1 tbsp. oil.  Add shallot and sauté, stirring occasionally until tender, 4 to 5 minutes.  Removed skillet from heat and stir in almonds, parsley, lemon zest and garlic.
4. Transfer roasted vegetables to a serving bowl.  Top with parsley almond gremolata and drizzle lemon juice over top.