Warm Golden Roasted Vegetables (Printable)
Vibrant roasted vegetables with turmeric, cumin, and smoked paprika. Perfect as a main or side.
# What You’ll Need:
→ Vegetables
01 - 2 cups butternut squash, peeled and cut into 1-inch cubes
02 - 2 large carrots, peeled and sliced
03 - 1 large yellow bell pepper, cut into bite-size pieces
04 - 1 yellow zucchini (summer squash), sliced
05 - 1 small sweet potato, peeled and cubed
06 - 1 small red onion, cut into wedges
→ Spices & Seasonings
07 - 3 tablespoons olive oil
08 - 1 teaspoon ground turmeric
09 - 1 teaspoon ground cumin
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon sea salt
12 - ¼ teaspoon black pepper
→ Finishing Touches
13 - 2 tablespoons chopped fresh parsley or cilantro
14 - 1 tablespoon lemon juice
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all prepared vegetables in a large mixing bowl.
03 - Drizzle with olive oil. Sprinkle with turmeric, cumin, smoked paprika, salt, and pepper. Toss until evenly coated.
04 - Spread vegetables in a single layer on the prepared baking sheet.
05 - Roast for 30–35 minutes, stirring once halfway through, until vegetables are golden and tender.
06 - Remove from oven. Drizzle with lemon juice and toss with fresh herbs. Serve warm.
# Expert Advice:
01 -
- The turmeric gives everything an gorgeous golden glow that makes the dish feel special
- Its incredibly forgiving: you can swap whatever vegetables you have on hand
- The spices create this magical warmth that makes simple vegetables taste extraordinary
02 -
- Crowding the pan is the fastest way to steam instead of roast, so use two pans if needed
- The vegetables should have golden edges and be fork tender, not mushy, when theyre done
- Lemon juice is added after roasting because it can prevent proper caramelization if added too early
03 -
- Cut your vegetables into similar sizes so they roast evenly and finish at the same time
- Room temperature vegetables roast more evenly than cold ones straight from the fridge