The Secret to MAKING FALL Vegetables CRAVEABLE

You’ve got a pile of beautiful fall vegetables from the market.  Now what?

Keep it simple and keep the integrity of those vegetables - wash, chop, and roast. Add the right herbs and spices, and your carrots, brussels sprouts, squash, potatoes become something you will crave.

The Best Part

The herbs and spices.  Turmeric, ginger, cumin, cinnamon, etc are immune-supporting and anti-inflammatory ingredients. Dried versions are potent and easy. A half-teaspoon of turmeric or a pinch of dried ginger transforms basic roasted vegetables into something with real depth. Then topping with whatever fresh herbs you have on hand increases the benefits and the flavor.  

Your Fall Veg Bowl

Toss whatever you've got from the market—carrots, beets, Brussels sprouts, delicata squash—with olive oil and this blend:

Golden Roast Spice Mix: 1 tablespoon turmeric, 1-2 teaspoons ground ginger, 1 teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon garlic powder, ¼ teaspoon cayenne (optional), and sea salt to taste.

Roast at 425°F for 25-30 minutes until caramelized. Finish with a squeeze of lemon and fresh herbs (mint, bail, parsley, etc) and a squeeze of lemon if you have it.

Make extra spice mix. It keeps for months and works on everything.