The Ethiopian flavored Berbre-Turmeric roasted vegetable medley is beautiful, delicious, and loaded with healthy ingredients.
Not only could I eat this Berbere-Turmeric Roasted Vegetable Medley as a meal in itself; I have done so on many an occasion. This rustic looking, earthy tasting medley is one of my favorite things to eat. Even better, it is easy to make AND healthy as can be.
We know it is good to eat our vegetables. It is also good to get turmeric, EVOO, and peppers into our bodies. This one-bowl wonder meets all these criteria and tastes marvelous to boot. My entire family loves this dish. I make it all the time.
The vegetables are easy to cut in bulk and keep in an airtight container (refrigerated) for 4-5 days to pull out as needed. I keep a bag in the fridge most of the time for an easy weeknight side.
Berbere seasoning is an awesomely hot and spicy North African-style red pepper blend that I get at Penzeys. It is actually an Ethiopian blend. My nephew Silas is from Ethiopia; I think of him every time I pull out this spice.
Berbere is one of my all-time favorite seasonings; there is nothing like it. If you’ve never had it before, start out slowly and allow taste buds to adapt to the heat.
Turmeric is not brand specific; it is found everywhere. Just make sure what you are buying is for cooking. I buy mine from Trader Joe’s or the grocery. It is a super healthy spice that supposedly has healing properties if ingested correctly and in certain amounts.
Extra-virgin olive oil adds even more healthy benefits to this yummy dish. I use either Colavita or California Olive Ranch EVOO. Both get high ratings for supermarket EVOO from Cook’s Illustrated.
Baking Sheet: You need the largest baking sheet you can find for roasting veggies optimally. They need space; crowded veggies don’t brown well. I use a full sheet pan. I have two that are both used almost daily.
Below are the exact ingredients I use to make this dish (minus the vegetables). I added another Berbere tht gets good reviews but have never used any other Berbere besides Penzeys. It is FAB.
This fabulous roasted vegetable medley goes beautifully with any meat, but I love it with a roasted chicken or turkey. It really is so standout flavorful that a plainer meat goes best with it.
If you make this Berbere-Turmeric vegetable medley, please share your thoughts in the comments below. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 2-3 sweet potatoes, peeled and diced
- 1-2 Vidalia or yellow onions, quartered
- 12-16 oz Brussels sprouts, trimmed and halved
- 12 oz (half of a head or whole head) cauliflower, trimmed and cut into pieces
- 2-3 TB extra virgin olive oil
- Berbere seasoning to taste (start with 2 teaspoons)
- turmeric to taste (sprinkle lightly and toss vegetables)
- kosher salt & ground pepper to taste
- Preheat oven to 425 F.
- Line large baking sheet with foil; spray with EVOO spray to prevent sticking.
- Toss vegetables in EVOO.
- Add seasonings; toss more (add more EVOO if needed).
- Spread vegetables evenly on baking sheet being careful not to crowd the vegetables.
- Bake for 35-45 minutes or until beginning to turn golden and crisp (turn halfway through).
- Serve and enjoy.
Amount Per Serving: Calories: 731 Total Fat: 29g Saturated Fat: 4g Sodium: 107mg Carbohydrates: 108g Sugar: 17g Protein: 19g