These Healthy Turmeric Oven Roasted Vegetables are a great weeknight side dish! They take little time to prepare and roast quickly in the oven. So, discover the golden goodness of turmeric-infused oven-roasted vegetables! Elevate your meals with this nutritious and flavorful twist on classic roasted veggies.
Like in our Turmeric Couscous Salad Recipe, turmeric is definitely the key ingredient in the recipe! The pungent and earthy flavor of the turmeric seasoning completely sets the tone for the entire dish. It enhances the flavor of the vegetables and adds a beautiful yellow color, especially to the cauliflower. Just be careful not to stain your clothes because it was, in fact, historically used as a textile and skin dye.
If you have leftovers, the vegetables are great to have for lunch the next day too! They would work great mixed together with our Oven Roasted Potato Cubes.
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Ingredients
- Sweet potatoes: rich in fiber, vitamins C and B6, and minerals. They are also high in antioxidants and have many other health benefits, including supporting the immune system and good vision.
- Cauliflower: also high in fiber and B vitamins. Helps reduce blood pressure and the risk of cancer. Just like sweet potatoes, cauliflower also helps support the immune system.
- Zucchini: high in Vitamin A and antioxidants. Zucchini may help with weight loss, can improve heart health, contributes to healthy digestion, and even helps keep thyroid hormone levels stable
- Turmeric: I will definitely be adding more recipes with turmeric after reading about its health benefits! Firstly, it is a natural anti-inflammatory compound. Research also showed improvement in symptoms of depression and Alzheimer's.
- Garlic: improves the immune system and helps fight illnesses, such as the common cold. It can also help reduce blood pressure and improve cholesterol levels and bone health. There are so many more health benefits!
You can find more detailed information on the health benefits of all the vegetables in the recipe on Healthline.com
Substitutions and variations
You may like to include one or more of these vegetables as well. In that case, make sure not to overcrowd your pan. If you are adding a large variety of vegetables, use two baking sheets.
- Butternut squash: You can add 1 butternut squash in addition to the sweet potatoes, or as a substitute.
- Brussel sprouts: trim the base of the Brussel sprouts, and slice them in half, lengthwise.
- Carrots: peel 1 or 2 carrots, trim the ends and dice. Or, you can also grate the carrots if you prefer.
- Broccoli: may be used to substitute for cauliflower, or you may like to add the broccoli florets with the cauliflower.
- Ginger: about 1 tablespoon of grated ginger will add a little more spice to the dish.
- Parmesan cheese: sprinkle some freshly grated cheese on the veggies for extra flavor
Preparation
STEP1: Preheat the oven to 425°F and line a large baking sheet with parchment paper.
STEP 2:
Dice the vegetables on a cutting board and place them on the parchment-paper-lined baking sheet. Add the seasonings and olive oil and use your hands to toss well.
STEP3:
Arrange the seasoned vegetables in a single layer on the parchment-lined baking sheet (use two baking trays if necessary) and bake until fork-tender (about 20 - 30 minutes), stirring halfway through.
Tips to make veggies more crispy
- Add cornstarch - about 1 tablespoon per 1 pound of vegetables
- Make sure to pat dry the vegetables after washing
- Cut your vegetables into uniform-sized pieces. This ensures even cooking and consistent crispiness.
- Spread the vegetables in an even layer, so as not to overcrowd
- You can bake at a slightly higher heat - 450°F for 20 minutes
- Only flip the vegetables once
- Roasted vegetables are crispiest when they are fresh out of the oven. Serve them immediately to enjoy their full crispiness.
Frequently Asked Questions
Oven-roasting vegetables can cause some nutrient loss, but it's generally considered a healthy cooking method that retains many of the vegetables' beneficial compounds. It can be part of a balanced diet and is still an excellent way to enjoy the flavors and health benefits of a variety of vegetables.
Fresh vegetables are preferred for roasting. Frozen vegetables may release more moisture during cooking, which can affect crispiness. So, if you choose to use frozen vegetables, make sure to thaw and pat them dry before roasting for better results.
Yes, you can make roasted vegetables ahead of time and reheat them in the oven before serving. However, because they are crispiest when freshly roasted it is better to cut and season them ahead of time, but roast them right before serving.
Serving suggestions
Serve the roasted vegetables hot or warm. They are great served over rice, couscous or polenta. Try them with a protein, like these Stir-Fried Chicken Thighs or this Cheesy Chicken and Mushroom Recipe. I personally love the roasted veggies with this Shepherd's Pie with Quail Egg single-serve appetizer.
Storing and reheating
Store leftover veggies in an airtight container for up to 4 days and reheat in an oven-safe dish at 425 degrees Fahrenheit preheated oven, for about 15 minutes. You can also reheat in the microwave, but they will not be crispy.
Other nutritional recipes
Recipe
Healthy Turmeric Oven Roasted Vegetables
Ingredients
For the vegetables:
- 2 sweet potatoes peeled and cubed
- 1 head Cauliflower florets from one large cauliflower head
- 1 zucchini large, diced
- 3 garlic cloves minced
For the seasoning:
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 3 tablespoons olive oil
To garnish (optional):
- 1/4 cup cilantro chopped or 2 tablespoons dill, chopped
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Dice the vegetables on a cutting board and place them on the parchment-paper-lined baking sheet. Add the seasonings and olive oil and use your hands to toss well.2 sweet potatoes, 1 head Cauliflower, 1 zucchini, 3 garlic cloves, 1 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon ground cumin, 3 tablespoons olive oil
- Arrange the seasoned vegetables in a single layer on the parchment-lined baking sheet (use two baking trays if necessary) and bake until fork-tender (about 20 - 30 minutes), stirring halfway through.
- Transfer the vegetables onto a serving plate and garnish with cilantro or dill - optional.1/4 cup cilantro
Notes
- The recipe serves 6 as a side dish or 4 as a main dish
- To make the vegetables more crispy:
- Add cornstarch - about 1 tablespoon per 1 pound of vegetables
- Make sure to pat dry the vegetables after washing
- Spread the vegetables in an even layer, so as not to overcrowd
- You can bake at a slightly higher heat - 450°F for 20 minutes
- Only flip the vegetables once - Be careful not to stain your clothes when cooking with turmeric - But, just in case here is a great article from The Spruce Eats on Removing Turmeric Stains
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