Roasted Vegetables with Balsamic Marinade
Recipe type: Dairy-free, Egg-free, Gluten-free, Grain-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian
Prep time: 
Cook time: 
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Serves: 6-8 servings
Roasted vegetables are a fantastic way to enjoy your veggies in the winter months. Adding a soothing marinade with tumeric and coriander adds to the warmth of this dish. Try playing around with the vegetables to match your preference. Zucchini, parsnips, beets, or garlic would work well. Inspired by Journey to Optimum Wellness Through Sound Nutrition
  • 1.5 turnips
  • 1 yam
  • 1 red onion
  • 2 purple potatoes
  • 2 carrots
The marinade
  • 1 tablespoon balsamic vinegar
  • 3 tablespoon coconut oil, melted
  • 1 tablespoon brown sugar
  • ½ teaspoon braggs sea kelp seasoning
  • ½ teaspoon coriander
  • ½ teaspoon tumeric
  • ½ teaspoon thyme
  • ½ teaspoon parlsey
  • dash of herbamare
  1. Cut vegetables into small cubes and place in a large bowl
  2. Combine vinegar, oil, sugar, and spices in a small bowl. Once mixed, pour onto vegetables
  3. Stir vegetables to coat in marinade and let sit for a maximum of 2 hours
  4. Preheat oven to 400F, place vegetables on baking sheet and bake for 35-40 minutes
  5. Serve sprinkled with Herbamare
Great served with leftover Christmas turkey, dropped over a salad or enjoy on its own like we did!
Recipe by Healthful Pursuit at