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Turmeric Roasted Root Vegetables
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5 from 3 votes

Turmeric Roasted Root Vegetables

A simple recipe for healthful and delicious turmeric roasted root vegetables. Dip these into a cheesy cashew dipping sauce for a blast of flavor.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Turmeric Roasted Root Vegetables
Servings: 6 servings
Calories: 168kcal


  • 2 medium sweet potatoes (cut into wedges)
  • 2 medium carrots (cut into wedges)
  • 2 medium potatoes (cut into wedges)
  • 6 radishes (cut into quarters)
  • 3 golden beets (cut into wedges)
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon turmeric
  • ½ teaspoon ground black pepper
  • Salt to taste


  • Preheat oven to 425 degrees Fahrenheit.
  • Place all the vegetables in a large bowl. Toss with the turmeric, salt, ground black pepper, and oil.
  • Spray two large baking sheets, or line them with foil or parchment.
  • Divide the veggies on the two baking sheets, leaving some room between the pieces so they won't steam.
  • Bake for 35-40 minutes, stirring every 10-15 minutes to ensure all sides are evenly roasted.
  • Serve hot.


Calories: 168kcal | Carbohydrates: 34g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 767mg | Fiber: 6g | Sugar: 8g | Vitamin A: 14101IU | Vitamin C: 20mg | Calcium: 46mg | Iron: 2mg