# What You 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 tablespoons extra-virgin olive oil
08 - 1½ teaspoons ground turmeric
09 - 1 teaspoon ground cumin
10 - ½ teaspoon ground coriander
11 - ½ teaspoon smoked paprika
12 - ¼ teaspoon ground black pepper
13 - ¾ teaspoon sea salt
→ Finishing Touches
14 - 1 tablespoon fresh lemon juice
15 - 2 tablespoons chopped fresh cilantro or parsley, optional
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine all prepared vegetables.
03 - In a small bowl, whisk together olive oil, turmeric, cumin, coriander, smoked paprika, black pepper, and sea salt.
04 - Pour spice mixture over vegetables and toss thoroughly to ensure all pieces are evenly coated.
05 - Spread vegetables in a single layer on the prepared baking sheet.
06 - Roast for 25 to 30 minutes, stirring halfway through, until vegetables are golden, tender, and lightly crisped at the edges.
07 - Remove from oven. Drizzle with lemon juice and sprinkle with fresh herbs if desired.
08 - Serve warm as a side dish or over grains for a complete meal.
