Anti-Inflammatory Turmeric Roasted Vegetables (Printable)

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

# What You'll 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 and 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 fresh cilantro or parsley, chopped (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 the spice mixture over the vegetables and toss thoroughly, ensuring all pieces are evenly coated with the aromatic blend.
05 - Spread the coated vegetables in a single layer on the prepared baking sheet.
06 - Roast for 25 to 30 minutes, stirring halfway through cooking, 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 standalone side dish or over grains for a complete meal.

# Expert Hints:

01 -
  • It's the kind of side dish that quietly steals the show, leaving people genuinely surprised by how much flavor comes from spices alone.
  • The roasting process caramelizes everything into tender-crispy perfection, and it takes less than an hour from start to table.
  • Your kitchen will smell incredible, and better yet, every single vegetable tastes like it was made just for you.
02 -
  • Don't overcrowd your baking sheet—cramped vegetables steam instead of roasting, and you'll miss out on those caramelized edges that make everything taste better.
  • Stir halfway through roasting so the bottom pieces get their turn to touch the hot sheet and develop that golden char you're after.
03 -
  • If your spices are more than six months old, buy fresh ones—the turmeric especially loses its vibrant color and potency over time, and you want maximum anti-inflammatory benefit.
  • Pat your vegetables dry with a clean cloth before tossing with the spice blend; excess moisture prevents proper caramelization.
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