Turmeric Roasted Root Vegetables Recipe

by The Puritan's Pride Editorial Team

Ayurvedic lifestyles follow seasonal routines to maintain health, and this includes eating seasonal foods. Fall is considered a transitional time of possibility that emphasizes warming foods in preparation for a peaceful, insulating winter season. This recipe follows the Ayurvedic approach to eating using root vegetables paired with a nourishing blend of spices that can be enjoyed alone or as a side dish.


  • 2 medium sweet potatoes
  • 2 carrots
  • 2 parsnips
  • 2 tablespoons coconut oil
  • 1 tablespoon liquid aminos
  • ½ teaspoon fresh chopped ginger
  • ½ teaspoon rosemary
  • ½ tablespoon coriander seeds
  • ½ tablespoon turmeric powder
  • 1 teaspoon fennel seeds


Preheat oven to 375 degrees. Peel and chop all vegetables into ½ inch cubes and add to a large bowl. Melt the coconut oil in the microwave (in 15 second intervals until melted) and pour over the root vegetables. Add the liquid aminos, oil, and spices, then toss until everything is evenly coated.

Spread the vegetables out in a 9×13 baking dish or on a nonstick cookie sheet. Bake for 20 minutes, use a hot pad to remove the pan from the oven, and turn the vegetables. Bake for 10-15 more minutes or until the vegetables are soft and begin to brown. Remove from the oven and serve immediately.

Makes 4 servings.

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