# What You'll Need:
→ Vegetables
01 - 2 cups cauliflower florets
02 - 2 cups broccoli florets
03 - 1 large sweet potato, peeled and cubed
04 - 2 medium carrots, sliced
05 - 1 red bell pepper, cut into chunks
06 - 1 small red onion, cut into wedges
→ Spices & Seasoning
07 - 2 tbsp extra-virgin olive oil
08 - 1 ½ tsp ground turmeric
09 - 1 tsp ground cumin
10 - ½ tsp ground coriander
11 - ½ tsp smoked paprika
12 - ¼ tsp ground black pepper
13 - ¾ tsp sea salt
→ Finishing Touches
14 - 1 tbsp lemon juice
15 - 2 tbsp chopped fresh cilantro or parsley
# Method:
01 - Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine all prepared vegetables including cauliflower, broccoli, sweet potato, carrots, bell pepper, and onion.
03 - In a small bowl, whisk together olive oil, turmeric, cumin, coriander, smoked paprika, black pepper, and sea salt until well combined.
04 - Pour the spice mixture over the vegetables. Toss thoroughly to ensure all pieces are evenly coated with the seasoned oil.
05 - Spread the vegetables in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded for proper roasting.
06 - Roast for 25–30 minutes, stirring halfway through cooking, until the vegetables are golden, tender, and lightly crisped at the edges.
07 - Remove from the oven. Drizzle with lemon juice and sprinkle with fresh cilantro or parsley if desired.
08 - Serve warm as a side dish or over grains like quinoa or brown rice for a complete meal.
