Anti-Inflammatory Turmeric Roasted Vegetables (Printable Version)

Golden seasonal vegetables roasted with turmeric and warming spices for a nourishing, colorful 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 and Seasoning

07 - 2 tablespoons extra-virgin olive oil
08 - 1.5 teaspoons ground turmeric
09 - 1 teaspoon ground cumin
10 - 0.5 teaspoon ground coriander
11 - 0.5 teaspoon smoked paprika
12 - 0.25 teaspoon ground black pepper
13 - 0.75 teaspoon sea salt

→ Finishing Touches

14 - 1 tablespoon lemon juice
15 - 2 tablespoons chopped fresh cilantro or parsley, optional

# How To Make:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Transfer all prepared vegetables into a large mixing bowl.
03 - Whisk together olive oil, turmeric, cumin, coriander, smoked paprika, black pepper, and sea salt in a small bowl until well combined.
04 - Pour the spice mixture over vegetables and toss thoroughly, ensuring all pieces are evenly coated with the seasoning blend.
05 - Spread the vegetables in a single, even 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 Suggestions:

01 -
  • It tastes intentional and nourishing without demanding much effort or skill in the kitchen.
  • Your kitchen smells incredible while these roast, and the golden vegetables are genuinely beautiful to look at.
  • The spices work together in a way that feels warm and comforting rather than heavy or medicinal.
02 -
  • Roasting vegetables is forgiving until it isn't—watch that oven around the 25-minute mark because the line between perfectly caramelized and slightly burnt is shorter than you'd think.
  • Cold vegetables or a cold pan will lower your oven temperature and ruin the crispy-edge effect, so don't skip the preheat step.
03 -
  • Don't stir too often or too aggressively—let the vegetables sit on the hot pan long enough to develop that caramelization you're after.
  • If you want extra anti-inflammatory power, add a crack more black pepper than the recipe calls for; it actually helps your body absorb the turmeric better, which isn't just marketing talk.
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