Anti-Inflammatory Turmeric Roasted Vegetables (Print Version)

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

# What You 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)

# Directions:

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 well combined.
04 - Pour spice mixture over vegetables and toss thoroughly to ensure even coating of all pieces.
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 edges.
07 - Remove from oven. Drizzle with lemon juice and sprinkle with fresh herbs if desired. Serve warm.

# Expert Suggestions:

01 -
  • It's hands-off cooking—prep once, roast, and forget about it while the oven does the work.
  • The turmeric gives everything this beautiful golden hue that makes even simple vegetables feel like restaurant-quality.
  • It actually tastes better the next day, so you can meal-prep without any regret.
  • Works as a side dish, over grains, or even tossed into salads or grain bowls.
02 -
  • Don't crowd the pan—if your vegetables are piled on top of each other, they'll steam instead of caramelize, and you'll miss out on the crispy edges that make this dish special.
  • The turmeric needs fat to be absorbed properly, so don't try to make this with less oil or a spray; the olive oil is doing real work here, not just preventing sticking.
03 -
  • If you're sensitive to turmeric's earthy flavor, start with 1 teaspoon instead of 1 ½ and build from there—you can always add more next time.
  • Pair this with a squeeze of lime instead of lemon if you want something more tropical and bright, or drizzle with balsamic vinegar for deep, complex sweetness.
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