Anti-Inflammatory Turmeric Roasted Vegetables (Printer-friendly)

Golden spiced vegetables roasted to tender perfection with turmeric and warming spices for a colorful, nourishing 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 and 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 fresh cilantro or parsley, chopped

# 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 spice mixture over vegetables. Toss thoroughly to ensure all pieces are evenly coated.
05 - Spread coated 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. Serve warm as a side dish or over grains.

# Expert Tips:

01 -
  • It tastes way too good to be this uncomplicated, which means you can make it on a Tuesday without ceremony.
  • Those crispy edges at the end are the kind of accident that feels intentional.
  • The spice blend builds warmth without heat, making it something almost anyone will actually eat.
02 -
  • Don't crowd the pan or the vegetables will steam instead of caramelize, and that's where the magic lives.
  • Stirring halfway through is the difference between some pieces being tender and all of them being golden.
03 -
  • If your vegetables seem to be cooking unevenly, it's almost always because they're different sizes; take the extra thirty seconds to cut everything as uniform as you can.
  • Don't skip the lemon juice at the end, even if you think the dish is fine without it; that acid is what makes people actually taste the spices instead of just eating warm vegetables.
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