Anti-Inflammatory Turmeric Roasted Vegetables (Printable)

Colorful seasonal vegetables roasted with turmeric and warming spices for a nourishing side 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

# How to Make It:

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 until well blended.
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 using.
08 - Serve warm as a side dish or over grains for a complete meal.

# Expert Tips:

01 -
  • The vegetables actually caramelize beautifully instead of turning into sad, mushy disappointments.
  • You can prep everything in fifteen minutes, which means less time stressed and more time enjoying what you've made.
  • It tastes delicious cold the next day straight from the fridge, making it a sneaky make-ahead meal.
02 -
  • Don't overcrowd the pan—if vegetables are piled on top of each other they steam instead of roast, and you lose all that caramelization magic.
  • Stir halfway through cooking because the pieces touching the sheet get darker and crispier, which is delicious but only if everything gets a turn.
03 -
  • If your vegetables finish cooking at different rates next time, cut the slower ones smaller and the faster ones slightly larger—this makes everything tender at once.
  • Keep a squeeze bottle of lemon juice in your fridge because that final brightness is what makes people ask for seconds.
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