Anti-Inflammatory Turmeric Roasted Vegetables (Printable Version)

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 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 your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
02 - Combine all prepared vegetables in a large mixing bowl, ensuring even distribution for uniform roasting.
03 - Whisk together olive oil, turmeric, cumin, coriander, smoked paprika, black pepper, and sea salt in a small bowl until thoroughly combined.
04 - Pour the spice mixture over the vegetables. Toss thoroughly, ensuring every piece is evenly coated with the aromatic seasoning blend.
05 - Spread the seasoned vegetables in a single layer on the prepared baking sheet, leaving space between pieces for proper caramelization.
06 - Roast for 25-30 minutes, stirring halfway through cooking, until vegetables are golden, tender, and lightly crisped at the edges.
07 - Remove from oven, drizzle with fresh lemon juice, and sprinkle with chopped herbs if desired. Serve warm as a side dish or over grains for a complete meal.

# Expert Advice:

01 -
  • The turmeric and black pepper combo is a powerful anti-inflammatory duo that actually makes you feel good from the inside out
  • Roasting transforms ordinary vegetables into something crave-worthy with crispy edges and tender centers
  • You can prep everything in advance and just pop it in the oven whenever you are ready
02 -
  • Crowding the baking sheet will steam the vegetables instead of roasting them, so use two sheets if needed
  • The black pepper is not optional, it helps your body absorb the turmeric is beneficial compounds
  • Let the vegetables roast undisturbed for the first 15 minutes to develop those crispy edges everyone loves
03 -
  • Resist the urge to stir the vegetables too often, those crispy edges only develop with uninterrupted roasting time
  • Let the vegetables rest for 5 minutes after roasting before serving, this concentrates their flavors
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