Anti-Inflammatory Turmeric Roasted Vegetables (Printable version)

Golden seasonal vegetables roasted with turmeric and warming spices for a vibrant, wellness-boosting dish.

# Ingredients 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 and Seasoning

07 - 2 tablespoons extra-virgin olive oil
08 - 1.5 teaspoons ground turmeric
09 - 1 teaspoon ground cumin
10 - 0.5 teaspoon ground coriander
11 - 0.5 teaspoon smoked paprika
12 - 0.25 teaspoon ground black pepper
13 - 0.75 teaspoon sea salt

→ Finishing Touches

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

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Transfer all prepared vegetables to a large mixing bowl.
03 - In a small bowl, whisk together olive oil, turmeric, cumin, coriander, smoked paprika, black pepper, and sea salt until fully incorporated.
04 - Pour spice mixture over vegetables and toss thoroughly until all pieces are evenly coated.
05 - Spread vegetables in a single layer across 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 -
  • It tastes like comfort food but actually makes your body feel lighter and more energized afterward.
  • The turmeric-spiced coating gets crispy and caramelized at the edges, which is honestly the best part.
  • Everything roasts together, so there's barely any cleanup and zero stress about timing different components.
02 -
  • Don't skip the halfway stir—it sounds like a small step, but it's literally the difference between evenly roasted vegetables and some burnt, some soft pieces.
  • The lemon juice is not optional; it's what transforms this from heavy roasted vegetables into something that actually makes you feel alive.
03 -
  • Don't wash off the turmeric stains from your cutting board right away—let them sit for a few minutes and they come off way easier, which I learned the hard way.
  • If your oven runs hot, start checking around the 22-minute mark so the vegetables don't scorch before they're fully tender.
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