Anti-Inflammatory Turmeric Roasted Vegetables (Printable)

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

# Ingredient List:

→ 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 fresh lemon juice
15 - 2 tablespoons fresh cilantro or parsley, chopped (optional)

# How-To Steps:

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 - 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 all pieces are evenly coated.
05 - Spread 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 and drizzle with lemon juice. Sprinkle with fresh herbs if desired.
08 - Serve warm as a side dish or over grains for a complete meal.

# Expert Advice:

01 -
  • It transforms everyday vegetables into something so flavorful you'll actually crave them, not just tolerate them.
  • The anti-inflammatory spices work silently while you enjoy genuinely delicious food that happens to be good for you.
  • Prep takes barely fifteen minutes, but the results taste like you spent your whole afternoon in the kitchen.
02 -
  • Don't crowd the baking sheet—I learned this the hard way when I tried to fit everything on one pan and ended up with steamed vegetables instead of roasted ones.
  • The vegetables continue cooking slightly after you remove them from the oven, so pull them out when they still feel just barely soft rather than waiting until they're completely tender.
03 -
  • Buy your turmeric from a spice shop with high turnover rather than the grocery store—fresher turmeric makes a noticeable difference in both flavor and color.
  • If you want to maximize the anti-inflammatory benefits, add a generous crack of black pepper and serve with a small glass of unsweetened plant milk, which helps your body absorb the turmeric's active compounds.
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