Anti-Inflammatory Turmeric Roasted Vegetables (Printer-friendly)

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

# Ingredient List:

→ 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

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine all prepared vegetables.
03 - In a small bowl, whisk together olive oil, turmeric, cumin, coriander, smoked paprika, black pepper, and sea salt.
04 - Pour the spice mixture over the vegetables and toss thoroughly to ensure all pieces are evenly coated.
05 - Spread the 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.

# Expert Tips:

01 -
  • The vegetables caramelize into something almost sweet, with crispy edges that make you want to eat them straight off the pan.
  • Turmeric does actual anti-inflammatory work while making everything taste like comfort tastes.
  • You can throw this together in fifteen minutes and have dinner guests thinking you've been cooking all day.
02 -
  • Don't crowd the pan—if vegetables are piled on top of each other, they'll steam instead of roast, and you'll miss out on that caramelized crust.
  • Stir halfway through cooking, because the pieces that touch the hot sheet first need a turn to brown evenly and prevent any from burning.
  • Black pepper actually enhances turmeric absorption in your body, so don't skip it despite the small amount—this pairing is intentional wellness, not accident.
03 -
  • Cut vegetables the night before and store in an airtight container; this saves time and actually helps them release less moisture during roasting, leading to better browning.
  • Toast your spices gently in the olive oil for thirty seconds before tossing with vegetables if you want to deepen their flavor, though it's entirely optional.
  • Keep the oven door closed during cooking; every peek releases heat and extends roasting time.
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