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Vegetable Recipes

Turmeric Roasted Vegetables


Turmeric gives these mild-flavored root vegetables a golden hue and wonderful fragrance.

What You Need

  • Roasted Vegetables:
  • 2 sweet potatoes, peeled and cut into 1-inch pieces
  • 3 carrots, peeled and cut into 1-inch pieces
  • 3 parsnips, peeled and cut into 1-inch pieces
  • 1/3 cup Tropicana® orange juice
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Pinch cayenne pepper (optional)
  • Topping:
  • 3 tbsp lemon juice
  • 4 tsp tahini paste
  • 1 tbsp olive oil
  • 1/3 cup Lays® Ranch Dip
  • 1/4 tsp paprika
  • 2 tbsp finely chopped fresh cilantro


  1. Roasted Vegetables: Preheat oven to 425ºF. Toss together sweet potatoes, carrots, parsnips, orange juice, olive oil, garlic, turmeric, cumin, paprika, salt, pepper, and cayenne (if desired). Arrange in single layer in parchment paper–lined baking sheet.
  2. Bake, turning once, for 35 to 40 minutes or until golden brown and tender.
  3. Topping: Meanwhile, stir together lemon juice, tahini paste, olive oil and 1 tbsp water until smooth. Stir in ranch dip and paprika.
  4. Arrange roasted vegetables on platter and drizzle sauce over top. Garnish with cilantro.
  5. Tip: Change up the vegetables: use potatoes, butternut squash and beets if desired
Cooking time (duration)

Prep: 15 min. Cook: 35 min.

Number of servings (yield)

4-6 servings




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