These healthy roasted vegetables are full of nutrients your body will go crazy over. It’s not only good, but good for you!
Obviously I had veggies left over after making my Slow Cooker Anti-Inflammatory Soup. So it just made sense to save time and money by making roasted vegetables with it. Why let the veggies sit and go bad, when I can do something else with them?
I will be honest, if I am presented with veggies or a cookie, I would probably want the cookie more, but I know which one will make me feel better long term. Counts for something, right? So I eat my vegetables and enjoy them when I do. I also feel better about myself because I know how healthy it makes my body.
After reading the Anti-Inflammatory Soup, you already know broccoli, cauliflower, carrots, and garlic are the greatest things ever to introduce to our body. They consist of the greatest nutrients that do everything from help digestion to lower risk for cancer and heart disease to reducing inflammation. You are definitely missing out if you do not consume this!
Something we haven’t discussed yet is Turmeric. Did you notice the slight yellow tint to the veggies? Yup, that is the culprit! Don’t worry though, it enhances the flavor. I typically try to use Turmeric when making any vegetable dish because it goes well with them and adds to the growing list of health benefits!
Turmeric has been shown to reduce inflammation significantly, making it fantastic if you have joint problems. It is also an anti-oxidant, it fights degeneration of the brain, lowers risk for heart disease and cancer, can fight depression, and can slow aging! More Turmeric please!
Since Turmeric can be hard to absorb in the bloodstream, it is highly recommended to put it in foods that also have black pepper to increase absorption. So guess what the next healthy ingredient is?
I’m pretty sure we have all used black pepper as a flavor enhancer. But did you know it has health benefits too? We know it can help absorption of nutrients (since I just talked about it). It can also improve digestion, is an anti-oxidant, break down fat cells, treats colds and coughs, is an anti-bacterial, and can treat peptic ulcers. So keep using this spice freely!
Vitamins and Minerals!
I always look at how a recipe can help my body more than anything else. I truly believe that is the way to feel better because it works for me. Why cut things out completely when you can just add new and good stuff?
I am proud to say this recipe has every major vitamin and mineral in it. Here is what it has the most of:
(% DV based on 2000 calorie diet)
- 225% Vitamin A
- 13% Riboflavin (Vitamin B2)
- 12% Pantothenic Acid (Vitamin B5)
- 20% Vitamin B6
- 25% Folate (Vitamin B9)
- 174% Vitamin C
- 114% Vitamin K
- 19% Phosphorus
- 20% Potassium
- 18% Calcium
- 10% Magneisum
- 26% Manganese
Look at those Vitamin A, C, and K numbers! Talk about having strong bones and a great immune system!
So What Else Can These Nutrients Do For Your Body?
It is quite a list and I could go one forever, so I will list what most of these nutrients have in common with each other, so this is what your body is getting the most of: growth and development, immune system function, making new red blood cells, building strong bones, producing energy, enhancing metabolism, nervous systems and hormones are working correctly, wound healing, blood pressure regulation, muscle contractions and improving heart health.
Is anyone else as excited as I am about how much these nutrients can do for our body?
This isn’t even a comprehensive list. That’s the great part!
More Nutrient Rich Recipes You May Like
- Slow Cooker Anti-Inflammatory Soup
- Immunity Boosting Sweet and Spicy Chili
- Jalapeno Ranch Chicken
- Probiotic Ranch Dressing
Vegetables roasted with Garlic and Parmesan for enhanced taste and nutrients your body will love.
- Preheat Oven to 425
- Grab a medium to large cookie sheet pan. Place foil over pan and grease foil with olive oil or spray oil
- Chop/Floret Broccoli, Cauliflower, and Carrots and put in a large storage bowl with lid
- Add Minced Garlic, Parmesan Cheese, Black Pepper, Turmeric, and Olive Oil to bowl with Veggies in it
- Place lid on firmly and shake contents in bowl to mix and coat evenly (trust me, double check the lid to make sure it is tight!)
- Pour contents of bowl onto greased pan, spreading apart so none of the veggies are on top of each other
- Cook for 25-30 minutes, or until veggies begin to soften and turn light brown on the edges. Oven times may vary, so check it after 20 minutes, and add time accordingly.
- Category: Sides
- Method: Oven
- Cuisine: American
- Serving Size: 1/4 pan
- Calories: 158
- Sugar: 5.8g
- Sodium: 216mg
- Fat: 7.6g
- Saturated Fat: 2.8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17.6g
- Fiber: 5.4g
- Protein: 7.9g
- Cholesterol: 10.7mg
Keywords: oven roasted vegetables, oven roasted broccoli, heart healthy recipes, low sodium side dishes, oven roasted cauliflower, oven roasted carrots, broccoli recipes, cauliflower recipes, turmeric recipes, turmeric health benefits