AIP curried roasted vegetables with turmeric and thyme

Turmeric is doing the real work on this tray. A traditional curry blend leans on cumin, coriander, cardamom, and black pepper, and none of those 4 belong in the elimination phase. Building that same gold, warm flavor from 2 spices instead is a real cooking problem, and this tray solves it without leaving you feeling like something is missing.

Curcumin is the compound that turns the oil that vivid yellow, and several published studies tie it to lower markers of inflammation in a body whose immune system is running hotter than it needs to. That is reason enough to reach for turmeric on an ordinary Tuesday, not only on days you remember to season with intention.

8 cups of chopped vegetables is a real chop, and that is the whole point. Do the work once and you have a tray that carries you through 3 or 4 meals instead of 1. Pull it from the oven caramelized at the edges and gold clear through, and take the extra minute to plate it like it matters. It does.

Ingredients

• 8 cups chopped vegetables (cauliflower, broccoli, zucchini, parsnip, carrot, celery)
• 1/4 cup avocado oil
• 1 tbsp turmeric
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt

*All ingredients are AIP-compliant as listed.*

*AIP spice note: traditional curry blends contain cumin, coriander, cardamom, and black pepper, all of which are excluded from AIP elimination phase. This recipe uses turmeric and thyme to build warmth and depth without any excluded spices.*

*Low-FODMAP note: celery in larger servings and garlic powder can contribute to FODMAP load. For a strict low-FODMAP version, reduce or omit the celery and substitute asafoetida (gluten-free) for garlic powder in a very small amount.*

Method

Preheat the oven to 220C / 425F. Line a large rimmed baking sheet with parchment paper. If you have 8 cups of vegetables, you may need two baking sheets - crowding the pan causes steaming rather than roasting.

In a large bowl, whisk together the avocado oil, turmeric, thyme, garlic powder, and salt. The mixture should be vivid gold.

Add all the chopped vegetables and toss well until every piece is coated. Take a moment here and make sure nothing is left plain.

Spread the vegetables in a single layer across the baking sheet or sheets. Leave space between pieces.

Roast for 25 to 30 minutes, tossing once at the halfway point. The vegetables are ready when the edges are caramelized and lightly crisped and a fork passes through without resistance. The cauliflower and broccoli will take on color fastest - keep an eye on them in the final 10 minutes.

Serve immediately or at room temperature. Leftovers reheat well in the oven at 200C / 400F for 8 to 10 minutes.

Air fryer variation

Toss the vegetables in the oil and spice mixture as above. Work in batches - do not fill the basket more than halfway. Air fry at 190C / 375F for 15 to 18 minutes, shaking the basket once at the halfway point. The air fryer produces well-crisped edges and a slightly more concentrated flavor. Cauliflower and broccoli will be done before parsnip and carrot, so consider cooking the denser root vegetables a few minutes longer in a second pass.

*Adapted from lichenpaleolovingaip.com*