Anti-Inflammatory Turmeric Roasted Vegetables

Bring a burst of color and wellness to your table with these Anti-Inflammatory Turmeric Roasted Vegetables. This vibrant side dish combines the earthy sweetness of sweet potato and carrots with the satisfying texture of cauliflower and broccoli, all brought together by a golden blend of warming spices. It is a simple, nourishing way to incorporate more anti-inflammatory ingredients into your daily routine without sacrificing flavor.

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The secret to this dish lies in the aromatic spice mixture. Whisking the turmeric with cumin, coriander, and smoked paprika creates a deep, savory profile that caramelizes beautifully in the oven. The red bell pepper and onion soften into sweet morsels that complement the tender roasted sweet potato, making every bite a delight.

Ingredients

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 large sweet potato, peeled and cubed
• 2 medium carrots, sliced
• 1 red bell pepper, cut into chunks
• 1 small red onion, cut into wedges
• 2 tbsp extra-virgin olive oil
• 1 ½ tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp smoked paprika
• ¼ tsp ground black pepper
• ¾ tsp sea salt
• 1 tbsp lemon juice
• 2 tbsp chopped fresh cilantro or parsley (optional)

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Instructions

Step 1

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.

Step 2

In a large mixing bowl, combine the prepared cauliflower, broccoli, sweet potato, carrots, red bell pepper, and red onion wedges.

Step 3

In a separate small bowl, whisk together the extra-virgin olive oil, turmeric, cumin, coriander, smoked paprika, black pepper, and sea salt.

Step 4

Pour the spice mixture over the vegetables. Toss thoroughly to ensure every piece is evenly coated in the golden seasoning.

Step 5

Spread the vegetables in a single layer on the prepared baking sheet, ensuring they aren't overcrowded.

Step 6

Roast for 25–30 minutes, stirring halfway through, until the vegetables are golden, tender, and lightly crisped at the edges.

Step 7

Remove from the oven. Drizzle with fresh lemon juice and sprinkle with chopped cilantro or parsley if using.

Step 8

Serve warm as a nourishing side or over grains for a complete and satisfying meal.

Zusatztipps für die Zubereitung

For extra anti-inflammatory benefits, ensure you include the ground black pepper; it contains piperine, which significantly enhances the body's absorption of turmeric. Additionally, always check your spice and oil labels for possible cross-contamination if you have strict allergen requirements.

Varianten und Anpassungen

This recipe is highly versatile across the seasons. Feel free to swap in other vegetables like Brussels sprouts, zucchini, or butternut squash depending on what is fresh. You can also adjust the heat level by adding a pinch of red pepper flakes to the spice mixture.

Serviervorschläge

Transform these vegetables into a hearty bowl by serving them over fluffy quinoa or brown rice for added protein. They are also delicious with a dollop of non-dairy yogurt or an extra squeeze of fresh lime to brighten the flavors.

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Enjoy this wholesome dish as part of your wellness journey. With its perfect balance of nutrition and warmth, these turmeric roasted vegetables are sure to become a staple in your kitchen rotation.

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Recipe Questions & Answers

→ What vegetables work best for this dish?

Cauliflower, broccoli, sweet potato, carrots, and bell pepper roast beautifully together. You can also add Brussels sprouts, zucchini, or butternut squash based on seasonal availability.

→ How do I prevent the vegetables from becoming soggy?

Spread vegetables in a single layer on the baking sheet without overcrowding. This allows proper air circulation and ensures edges become golden and lightly crisped.

→ Why add black pepper to turmeric?

Black pepper contains piperine, which enhances turmeric absorption by up to 2000%, maximizing the anti-inflammatory benefits of this vibrant spice.

→ Can I prepare this in advance?

Yes, you can cut and season the vegetables up to a day ahead. Store them in the refrigerator, then roast when ready to serve for the best texture and flavor.

→ What pairs well with these roasted vegetables?

They complement quinoa, brown rice, or farro perfectly. Top with non-dairy yogurt, a squeeze of lime, or fresh herbs like cilantro or parsley.