Rooted in Flavor

This colorful root-based dish, made with anti-inflammatory turmeric, is the perfect alternative to potatoes or other starchy sides.

- Julie Morris

Turmeric Roasted Root Vegetables with Yogurt Sauce

Serves 4

You’ll want the carrots and parsnips to be about ½-inch thick and 4–6 inches long, so depending on the size of the roots, leave them whole or slice them into halves, quarters, or even sticks.

1 lb. small carrots, peeled and trimmed

1 lb. small parsnips, peeled and trimmed

2 Tbs. olive oil

1 Tbs. maple syrup

½ tsp. ground cumin

½ tsp. ground turmeric

¼ tsp. ground cinnamon