Turmeric Roasted Root Vegetables

In Recipes, Sides by Frances Largeman-Roth

Makes 10 servings

When I asked my sister, Elizabeth, what her recipe wish would be for Thanksgiving, she said “roasted root veggies.” I couldn’t agree more! Amidst all of the hearty stuffing, buttery mashed potatoes and sweet pie, it’s nice to have a clean, healthy dish that helps cut through all the richness. The vegetables that go into this vegan recipe pack a big health punch and are also super flavorful. The addition of turmeric and cinnamon provides an anti-inflammatory boost, which is welcome at this time of year.

You can prep the vegetables a day or two in advance and then roast them on Thanksgiving. Or you can roast them the day before and reheat them in their serving dish before enjoying your feast. Either way, they hold up incredibly well and are delicious served hot or at room temperature.

From my home to yours, Happy Thanksgiving!

Turmeric Roasted Root Vegetables


1 pound parsnips, lightly peeled and cut into 1-inch pieces

2 small bunches carrots (about 1 pound), lightly peeled and cut into 1-inch pieces

2 pounds rutabaga, peeled and cut into 1-inch pieces

5 tablespoons extra virgin olive oil

1/4 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cumin

3/4 teaspoon sea salt



1. Preheat oven to 425°.

2. Place the vegetables in a 9×13-inch baking dish.

3. In a small bowl, whisk together the oil, spices and salt. Drizzle over the vegetables and toss until evenly coated. Bake for 45 minutes, or until tender, turning the vegetables half way through.  Serve warm or at room temperature.