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 tbsp extra-virgin olive oil
08 - 1 ½ tsp ground turmeric
09 - 1 tsp ground cumin
10 - ½ tsp ground coriander
11 - ½ tsp smoked paprika
12 - ¼ tsp ground black pepper
13 - ¾ tsp sea salt

→ Finishing Touches

14 - 1 tbsp lemon juice
15 - 2 tbsp chopped fresh cilantro or parsley (optional)

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all prepared vegetables in a large mixing bowl.
03 - Whisk together olive oil, turmeric, cumin, coriander, smoked paprika, black pepper, and sea salt in a small bowl.
04 - Pour spice mixture over vegetables. Toss thoroughly until all pieces are evenly coated.
05 - Spread vegetables in a single layer on the prepared baking sheet.
06 - Roast for 25-30 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 as a side or over grains.

# Expert Advice:

01 -
  • The combination of turmeric and black pepper works together to reduce inflammation naturally
  • Roasting transforms ordinary vegetables into something caramelized and irresistible
  • These reheat beautifully for meal prep lunches all week long
02 -
  • Overcrowding the baking sheet will steam your vegetables instead of roasting them, so use two pans if needed
  • Turmeric stains everything permanently, so avoid using your favorite light colored kitchen towels
  • The vegetables continue cooking after they come out of the oven, so remove them when theyre slightly less done than you want
03 -
  • Cut your vegetables into uniform sizes so they all finish roasting at the same time
  • Let the baking sheet cool completely before washing to avoid warping it
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