Roasted vegetables with turmeric

Turmeric is a great anti-inflammatory and is best absorbed by the body when used with a fat such as coconut oil, and also black pepper. So this is a win-win.

Serves 4

Ingredients

• 1.5kg (3¼ lb) vegetables, such as sweet potatoes, carrots, parsnips, pumpkin, beetroot, swede, cauliflower and broccoli florets
• 2 tbsp Lucy Bee coconut oil, melted
• 1 tsp turmeric powder
• ¼ tsp each of Himalayan salt and ground black pepper

Method

1. Preheat the oven to 200°C/400°F/gas mark 7.

2. Peel the vegetables. Cut sweet potatoes, carrots, parsnips, pumpkins, beetroot and swede into about 5cm/2 in cubes.

3. Put the melted coconut oil in a large mixing bowl and add the turmeric, salt and pepper. Add the vegetables and mix everything together thoroughly. Spread out on a large baking tray and roast in the oven for about 50 minutes or until the vegetables are soft (especially the sweet potatoes), turning them halfway through.

Tips and notes

If you find the vegetables are starting to burn, turn the oven temperature down and cook for a little longer; you want the vegetables tasting sweet.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.