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
- Preheat oven to 425 degrees F. Line 2 large rimmed baking sheets with parchment paper.
- 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.
- 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.
- Transfer roasted vegetables to a serving bowl. Top with parsley almond gremolata and drizzle lemon juice over top.