Anti-Inflammatory Turmeric Roasted Vegetables (Printable)

Colorful seasonal vegetables roasted with turmeric and warming spices for a 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 - 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 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.

# Expert Advice:

01 -
  • The vegetables actually taste exciting thanks to that warm spice blend, not like you're choking down your vegetables.
  • It comes together in less than an hour and feels like you did something meaningful for your body.
  • The edges get crispy while the insides stay tender, and somehow that makes all the difference in how satisfying it feels.
02 -
  • Don't skip stirring halfway through, or you'll end up with vegetables that are burnt on one side and barely cooked on the other, which I discovered during a dinner I was trying to impress people at.
  • The spices need that oil to distribute properly, so don't try to dry roast and add the turmeric later, because it won't coat evenly and you'll get some bites that are intensely spiced and others that taste bland.
03 -
  • Make sure your vegetables are actually dry before tossing with oil and spices, because excess moisture will cause them to steam instead of roast, which is the whole point.
  • If you have black pepper to spare, don't skip it or reduce it, because it actually helps your body absorb the turmeric and isn't just there as a generic seasoning.
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