Save My kitchen smelled like an Indian spice market the first time I made these roasted vegetables. I had bought cauliflower and sweet potatoes on impulse, unsure what to do with them, until my eyes landed on that vibrant yellow jar of turmeric hiding in the back of my cupboard. Now this dish is my go-to when I need something that feels like a warm hug from the inside out.
Last winter, I brought these to a friend who was recovering from surgery. She sent me a text two days later asking for the recipe because her husband, who usually complains about vegetables, went back for seconds. There is something magical about how roasting coaxes out natural sweetness while the spices add depth.
Ingredients
- 2 cups cauliflower florets: These become nutty and sweet when roasted
- 2 cups broccoli florets: They develop crispy edges that are absolutely addictive
- 1 large sweet potato, peeled and cubed: The creaminess balances the cruciferous vegetables perfectly
- 2 medium carrots, sliced: They add natural sweetness and beautiful color
- 1 red bell pepper, cut into chunks: This brings a bright, slightly sweet contrast
- 1 small red onion, cut into wedges: The onions caramelize beautifully in the oven
- 2 tbsp extra-virgin olive oil: This helps the spices adhere and promotes even roasting
- 1 ½ tsp ground turmeric: The star of the show with its anti-inflammatory properties
- 1 tsp ground cumin: This adds earthy warmth that complements turmeric
- ½ tsp ground coriander: A citrusy note that brightens the dish
- ½ tsp smoked paprika: This adds subtle depth and gorgeous color
- ¼ tsp ground black pepper: Essential for helping your body absorb turmeric
- ¾ tsp sea salt: Enhances all the flavors without overpowering
- 1 tbsp lemon juice: A bright finish that cuts through the richness
- 2 tbsp chopped fresh cilantro or parsley: Fresh herbs make everything feel complete
Instructions
- Heat your oven:
- Preheat to 425°F and line a baking sheet with parchment paper
- Prep your vegetables:
- Combine cauliflower, broccoli, sweet potato, carrots, bell pepper, and onion in a large bowl
- Mix the spice blend:
- Whisk olive oil with turmeric, cumin, coriander, smoked paprika, pepper, and salt
- Coat everything:
- Pour the spice mixture over vegetables and toss until every piece is golden
- Arrange for roasting:
- Spread vegetables in a single layer on the prepared baking sheet
- Roast until golden:
- Cook for 25 to 30 minutes, stirring halfway, until edges are crispy
- Finish with brightness:
- Drizzle with lemon juice and sprinkle with fresh herbs before serving
Pin it These vegetables have become my Sunday ritual. I roast a big batch while catching up on podcasts, then eat them throughout the week. Somehow they taste even better on day three.
Make It Your Own
I have learned that almost any vegetable works here. Brussels sprouts become surprisingly delicious, and butternut squash adds sweetness that makes the dish feel almost indulgent.
Serving Ideas
These vegetables are versatile enough for any meal. I love them over quinoa for lunch or alongside grilled fish for dinner. The leftovers reheat beautifully, so I always make extra.
Storage & Meal Prep
Let the vegetables cool completely before storing, or they will become soggy. They keep well in the refrigerator for up to five days, though they rarely last that long in my house.
- Store in an airtight container in the refrigerator
- Reheat at 350°F for 10 minutes to recrisp the edges
- These freeze well for up to three months
Pin it Hope this recipe brings as much warmth to your kitchen as it has to mine.
Frequently Asked Questions
- → What vegetables work best for this dish?
Cauliflower, broccoli, sweet potato, carrots, bell pepper, and red onion roast beautifully together. Feel free to swap in Brussels sprouts, zucchini, or butternut squash based on seasonality and preference.
- → How do I prevent turmeric from staining?
Work quickly when mixing, and immediately wash your bowl and utensils with warm soapy water. The vibrant yellow pigment is potent but easily removed with prompt cleaning.
- → Can I prepare these vegetables ahead of time?
Yes, you can cut and coat the vegetables up to 24 hours in advance. Store them in an airtight container in the refrigerator, then roast when ready to serve.
- → What temperature yields the best results?
Roasting at 425°F (220°C) creates perfectly tender interiors with crispy, caramelized edges. The high heat ensures even cooking and beautiful browning.
- → How do I store leftovers?
Keep roasted vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F or enjoy cold in salads and grain bowls.