Turmeric-Ginger Roasted Vegetables

 Turmeric-Ginger Roasted Vegetables:

Ingredients:

1 large sweet potato, peeled and cut into cubes

1 large zucchini, sliced

1 red bell pepper, sliced

1 red onion, sliced

2 tablespoons olive oil

1 teaspoon turmeric powder

1 teaspoon grated fresh ginger

1/2 teaspoon ground cumin

Salt and pepper to taste

Fresh cilantro or parsley for garnish (optional)

Instructions:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a bowl, combine the olive oil, turmeric powder, grated ginger, ground cumin, salt, and pepper. Mix well.

Add the sweet potato cubes, zucchini slices, bell pepper slices, and red onion slices to the bowl. Toss the vegetables until they are evenly coated with the spice mixture.

Spread the vegetables in a single layer on the prepared baking sheet.

Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and lightly browned, stirring once or twice during cooking.

Remove from the oven and let cool slightly. Garnish with fresh cilantro or parsley if desired.

Serve the roasted vegetables as a side dish or over a bed of quinoa or brown rice for a complete meal.

This recipe incorporates turmeric and ginger, both of which have anti-inflammatory properties. Feel free to customize the recipe by adding or substituting other vegetables based on your preference. 

Remember to consult with a healthcare professional or registered dietitian for personalized dietary recommendations for your condition.