Turmeric roasted vegetables

These turmeric roasted vegetables are a great and easy side dish. With parsnip, sweet potatoes and fennel. Ready within 45 minutes.

45 minutes 6 people Side dishes
Turmeric roasted vegetables


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  • 4 sweet potatoes
  • 2 parsnips
  • small handful of tiny onions (pearl onions)
  • 1 fennel bulb
  • 3 cm fresh ginger root
  • 1,5 tablespoon turmeric
  • 1 teaspoon ground cumin
  • olive oil
  • pepper and salt to taste
Turmeric roasted vegetables ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • small knife
  • vegetable peeler
  • large oven dish or oven tray


45 minutes 6 people Side dishes

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Preparation -- 15 minutes

PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. PEEL the parsnip and sweet potatoes and chop them into large pieces. PEEL the small onions, for an easy peel you can cook them for half a minute in boiling water.

It's not necessary to peel the garlic cloves, CRUSH them and ADD them to the oven dish along with the parsnip, sweet potatoes and pearl onions.

REMOVE the green parts from the fennel, DIVIDE in half and remove the hard parts. CHOP the fennel in large chunks and also ADD them to the oven dish. 

Turmeric roasted vegetables
Turmeric roasted vegetables

Finishing the turmeric roasted vegetables -- 30 minutes

PEEL and grate the ginger root. COMBINE the ginger along with turmeric, cumin and a large dash of olive oil. ADD the mixture to the oven dish and add some more olive oil if needed.

SEASON with pepper and salt and ROAST the vegetables in about 30 minutes in the oven. REMOVE the garlic cloves and GARNISH with parsley if you like. Enjoy!

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