April 25, 2013

Slow Roasted Carrots & Onions with Turmeric

Turmeric is one of those spices used a lot in Indian food.  It's uses don't just end there, it's also been called an anti-cancer superfood and has anti-fungal and anti-bacterial properties.  You can read all about turmeric and other superfoods in my previous post here.

This week I made a very easy and naturally sweet slow roasted carrots and onions.  I seasoned them lightly with a pinch of ground turmeric to give them a warm flavour and colour.  Slow roasting is a very comforting way of cooking vegetables and it also sweetens them as they cook and soften.  I wanted side dish to complement my fish main meal and this worked really well.   You can also serve this with just about anything roasted, baked or grilled or you can add it to a main dish salad.

Slow Roasted Carrots & Onions with Turmeric

Serves 2 plus baby

5 - 6 small carrots
1 large brown onion
pinch of ground turmeric
extra virgin olive oil
salt and freshly ground black pepper

Preheat the oven to 200C / 400F / Gas 6.

Peel the carrots, remove the tops and slice in half lengthways.  Peel the onion and cut into wedges.  Place the carrot and onion pieces into a baking dish, sprinkle with a little ground turmeric, drizzle over about a tablespoon or two of olive oil and season.  Toss well and roast in a preheated oven for about 40 minutes or until the vegetables turn golden.

Straight out of the oven