| Prep: 10 mins | Cook: 35 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 140 | 10g | 1.5g | 11g |
| sugars | fibre | protein | salt |
| 3g | 3g | 2g | 0.4g |
Roasted Vegetables with Zedoary Spice has quickly become one of my favorite recipes to whip up, and I can’t wait to share why. Growing up in New Jersey amidst a fusion of Italian-American culinary traditions, my palate has always gravitated towards hearty, flavorful dishes. While my roots might be steeped in spaghetti and meatballs, there’s something incredibly inviting about diversifying the dinner table with a medley of fresh, roasted vegetables.
The Power of Hidden Gems: Zedoary Spice
You might be wondering, why zedoary spice? For those who aren’t familiar with this unique ingredient, zedoary, also known as white turmeric, has been celebrated for its health benefits, which range from improved digestion to anti-inflammatory properties. Learn more about the benefits of turmeric. In this recipe, zedoary adds a warm, slightly peppery kick that elevates the natural flavors of the vegetables. Not only does it taste divine, but knowing that it’s good for you makes this recipe all the more satisfying.
Tying Tradition with Nutrition
This dish is a wonderful example of how to bring traditional elements and nutritional benefits to the same table. The carrots, bell peppers, zucchini, and potatoes create a colorful, nutrient-dense combination, supplying vitamins A, C, potassium, and fiber. The olive oil serves as a healthy fat, aiding in the absorption of the vegetables’ vitamins. Adding fresh herbs like rosemary and thyme not only enhances the aroma but also adds an extra layer of antioxidants.
Roasted Vegetables with Zedoary Spice pairs beautifully as a side dish with a variety of mains. It easily complements a juicy roast chicken or a succulent piece of grilled fish. For those who prefer plant-based meals, it’s remarkable alongside a quinoa salad or stuffed portobello mushrooms. The versatility of this dish makes it a go-to for weeknight dinners, as well as a crowd-pleaser for family gatherings.
In many ways, this recipe is reminiscent of the classic Italian practice of roasting vegetables with olive oil and fresh herbs. Yet, the zedoary twist brings an unexpected and delightful variation that breathes new life into a comforting, familiar preparation. Whether you’re aiming to impress guests or simply nourish your family, Roasted Vegetables with Zedoary Spice is the culinary bridge between tradition and health that you didn’t know you needed.
What You’ll Need
- 5 cups mixed vegetables (such as bell peppers, carrots, zucchini, and potatoes), chopped
- 3 tablespoons olive oil
- 2 teaspoons zedoary spice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
Method
Step One
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Step Two
In a large mixing bowl, combine the mixed vegetables with the olive oil. Mix thoroughly to ensure the vegetables are evenly coated with the oil.
Step Three
Add the zedoary spice, salt, black pepper, garlic powder, onion powder, fresh rosemary, and fresh thyme to the bowl. Toss the vegetables again to evenly distribute the spices and herbs.
Step Four
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Try not to overcrowd the vegetables to ensure they roast evenly.
Step Five
Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and nicely browned, stirring halfway through the cooking time.
Step Six
Once the vegetables are roasted to your desired level of doneness, remove them from the oven and serve immediately. Enjoy your Roasted Vegetables with Zedoary Spice!
