Turmeric Roasted Root Vegetables with Yogurt Sauce

This colorful root-based dish, made with anti-inflammatory turmeric, is the perfect alternative to potatoes or other starchy sides.

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Simply Organic ground turmeric

For this turmeric recipe, we used Simply Organic’s turmeric root powder, which contains 4% curcumin, the ingredient that’s responsible for the spice’s anti-inflammatory and immune-building benefits. It is sourced from India, Guatemala, and Nicaragua using organic and non-irradiated methods.

You’ll want the carrots and parsnips to be about ½-inch thick and 4–6 inches long, so depending on the size of the roots, leave them whole or slice them into halves, quarters, or even sticks.



  1. Heat oven to 425°F.
  2. Place carrots and parsnips into large bowl. Add olive oil, maple syrup, cumin, turmeric, cinnamon, ½ teaspoon sea salt, and black pepper, and toss until veggies are well coated.
  3. Spread roots onto baking sheet in even layer, and roast, tossing once or twice, 25–35 minutes, until roots are tender and lightly browned.
  4. While roots are cooking, combine yogurt, lime zest, lime juice, and remaining ½ teaspoon sea salt in separate bowl. Mix well and refrigerate until ready to serve.
  5. When roots are fully roasted, spoon most of yogurt sauce over serving platter, add roots, and drizzle remaining yogurt sauce on top. (For a less artful presentation you can also just toss everything together.). Sprinkle roots with hemp seeds and mint, and serve warm.

From BetterNutrition

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 240
  • Carbohydrate Content 36 g
  • Cholesterol Content 0 mg
  • Fat Content 10 g
  • Fiber Content 8 g
  • Saturated Fat Content 2 g
  • Sodium Content 689 mg
  • Sugar Content 14 g