Are you ready for the holidays? You’ve done all your gift shopping, decorated your home, and planned out your holiday menu. Before you do your food shopping, think about the guests you’re expecting to join your celebration. If you’ve got some folks with dietary restrictions coming for dinner, you may want to take a closer look at your holiday recipes.
Nowadays, many people limit some types of food from their diet, whether they follow a vegetarian, vegan, gluten-free, or dairy-free lifestyle. Some may even go low sugar, especially if they have diabetes or hypoglycemia. All these dietary restrictions can make choosing your holiday recipes a bit more challenging.
I’m here to help — at least with your side dish. I’d like to introduce you to Turmeric Roasted Potatoes. I LOVE making these for holiday dinners because they are:
- Vegan
- Vegetarian
- Gluten-free
- Sugar-free
- Dairy-free
- Easy
- Delicious
- Budget-friendly
Potatoes always make a great side dish, especially for family get-togethers. I usually make a potato dish for each holiday, and this one is especially delicious with turmeric and onions. I love the golden color provided by the turmeric as well as its anti-inflammatory properties. Olive oil supplies some nice healthy fat.
These turmeric roasted potatoes are one of those dishes that are fantastic the day after, so you could always double the recipe to allow for plenty of leftovers.
Turmeric Roasted Potatoes
Makes 6 servings
Prep time: 15 minutes
Cooking time: 30 minutes
Supplies needed: baking sheet, aluminum foil, large bowl, small bowl
Ingredients
1 lb baby potatoes (or regular sized potatoes, chopped into chunks)
1 sweet onion, chopped into chunks
½ cup olive oil
2 cloves garlic, minced
1 tsp ground turmeric
1 tsp paprika
1 tsp salt
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
- Place potatoes and onions into a large bowl.
- In a small bowl, mix the remaining ingredients. Pour over the potatoes and toss to coat.
- Spread out potatoes and onions onto the baking sheet. Roast until tender, about 30 minutes, giving them a stir halfway through. Check for desired tenderness with a fork.
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