Superfood Spicy Roasted Veggies

Roasted veggies is probably one of the easiest and our most favorite - we're all about saving time! - dishes. It truly takes no time to put together. Chop up the veggies, toss with olive oil and spice, and put in the oven. Done. While the veggies are roasting you can focus on other recipes or your guests or both. Roasted veggies are always a success at any table, and they make for an easy option to pair with other dishes. That's why roasted veggies are a must on our holiday table. You can select a variety of veggies - use the ones you and your family enjoy the most. We love the crispy Brussel sprouts. Roasting carrots at high temperature makes them sweet and caramelized - that's delicious in our book. Add a dash of spice - even better. Serves three to four people INGREDIENTS: 1 baking pan filled with assorted mixed veggies (you can select cauliflower, carrots, Brussel sprouts, shallots, etc.) 2 Tbsp coconut oil (unmelted) 1 tsp Turmeric Powder 3 pinches Pink Himalayan Salt (or to taste) 1 tsp cayenne 1 tsp freshly ground black pepper METHOD: Preheat the oven to 425F. Wash, dry, and cut all veggies. If using carrots, scrub then to get all the dirty bits off. In a microwave-safe bowl, combine the coconut oil and spices. Microwave for 35 seconds. Mix the coconut oil. Place the veggies on a baking pan and pour the coconut oil mixture on top. Thoroughly coat the vegetables and make sure to massage with your hands. Place in the oven and roast for about 25 minutes, or until crispy. Enjoy!