Anti-Inflammatory Turmeric Roasted Vegetables (Printable Version)

Seasonal vegetables roasted with turmeric and warming spices for a nourishing, colorful side dish.

# What You'll Need:

→ Vegetables

01 - 2 cups cauliflower florets
02 - 2 cups broccoli florets
03 - 1 large sweet potato, peeled and cubed
04 - 2 medium carrots, sliced
05 - 1 red bell pepper, cut into chunks
06 - 1 small red onion, cut into wedges

→ Spices & Seasoning

07 - 2 tablespoons extra-virgin olive oil
08 - 1½ teaspoons ground turmeric
09 - 1 teaspoon ground cumin
10 - ½ teaspoon ground coriander
11 - ½ teaspoon smoked paprika
12 - ¼ teaspoon ground black pepper
13 - ¾ teaspoon sea salt

→ Finishing Touches

14 - 1 tablespoon lemon juice
15 - 2 tablespoons chopped fresh cilantro or parsley, optional

# How To Make:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Combine all prepared vegetables in a large mixing bowl.
03 - In a small bowl, whisk together olive oil, turmeric, cumin, coriander, smoked paprika, black pepper, and sea salt until well combined.
04 - Pour spice mixture over vegetables and toss thoroughly to ensure all pieces are evenly coated.
05 - Spread vegetables in a single layer on the prepared baking sheet.
06 - Roast for 25 to 30 minutes, stirring halfway through, until vegetables are golden, tender, and lightly crisped at the edges.
07 - Remove from oven, drizzle with lemon juice, and sprinkle with fresh herbs if desired.
08 - Serve warm as a side dish or over grains for a complete meal.

# Helpful Hints:

01 -
  • Every vegetable caramelizes into something sweeter and more interesting than it started, especially the cauliflower and sweet potato.
  • The spice blend is gentle enough to feel like comfort food but complex enough to make you pause and notice what you're tasting.
  • It actually tastes better the next day when the flavors have settled in, so there's zero pressure to eat it all at once.
02 -
  • Don't crowd the pan—if vegetables are piled on top of each other, they steam instead of roast, and you'll miss out on that caramelized, slightly crispy edge that makes this dish sing.
  • Stir halfway through roasting even if you think you don't need to; the pieces that touch the pan get golden, and they deserve a break so others can have a turn.
03 -
  • If your turmeric is old or you're unsure about it, add a pinch of freshly ground black pepper to enhance absorption and wake up the flavor—it's a small thing that actually makes a difference in how the spices work together.
  • Parchment paper is a game-changer here; it prevents sticking and makes cleanup literally five seconds instead of five minutes of scrubbing.
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