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Turmeric Maple Roasted Carrots & Radishes

Kayla Howey

Instagram: @theoriginaldish | theoriginaldish.com

PHOTOS: Kayla Howey

 Eat seasonal 

I think many of us miss the opportunity to cook with the fruits and vegetables that are at the peak of their season, tasting their sweetest and absolute best. With a little research or a trip to your local farmers market, you can find entirely new and beautiful ingredients. It is extremely satisfying to cook with what is currently growing around you.

 

Something we wouldn't know about you? 

I used to be an elite figure skater.

 

The importance of adaptogens 

I’ve been seeing a lot of content featuring adaptogens lately, and so I finally gave them a try. These “healing plants” basically help you adapt to the stressors that pop up in life. They come in powder form and can be added to smoothies, lattes, protein balls, baked goods, etc. So far, I’ve been using ashwagandha in my morning matcha lattes and chaga before bed. I’ll sometimes add in eleuthero root during the day, as it’s a good all-purpose adaptogen that can enhance brain function and improve your endurance. I’m definitely excited to continue experimenting and reaping the benefits!

 

Recipe: Serves 4

 

Ingredients

2 bunches baby rainbow carrots

1 bunch radishes

Safflower or avocado oil

4 sprigs fresh thyme

2 tbsp maple syrup

¼ tsp ground turmeric

Hemp seeds, for garnish

 

Method 

Preheat the oven to 425°F/220°C. For the carrots, split each in half lengthwise. For the radishes, trim the top green stem and the bottom stringy end, both just slightly. You still want to keep the exterior of the radish intact. Split each in half lengthwise. Toss both the carrots and radishes with a coating of oil in a large mixing bowl. Season with salt and black pepper. Spread the vegetables onto a baking sheet in one even layer. Scatter the sprigs of thyme on top of the vegetables. Roast for 20 minutes. Meanwhile, stir together the maple syrup and turmeric. After 20 minutes of roasting, remove the carrots and radishes from the oven. Drizzle them with ¾ of the maple turmeric glaze. Roast for another 4 minutes. Serve the carrots and radishes on a plate with a drizzle of the remaining maple turmeric glaze and a sprinkle of hemp seeds.

 

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