Roasted root vegetables with orange zest, turmeric, fresh ginger, and dried herbs. This simple combination of flavors wins you a most excellent side dish…slash meal if you’re me.
Hey, fellow root veg lovers, gather ‘round because I’ve got something special for you: orange ginger turmeric roasted root vegetables.
These veggies roast up tender on the inside with just the right crispy edges, a texture combo that’s downright addictive.
Whether you’re serving them as a sidekick to your weeknight chicken or salmon as a healthy side dish, or sneaking bites straight from the pan in your pajamas (no judgment), they’re about to become your new kitchen crush.
The way I see it, this great side dish is perfect for your Thanksgiving table. It makes a big portion and is the coziest way to enjoy root season!
Best of all, this recipe comes together with minimal fuss and maximum flavor. Ready to fall in love?
Why You’ll Love This Recipe
This isn’t your average roasted vegetable situation. The secret? Plenty of oil for the perfect roast, a generous shake of seasoning, a splash of acidity for brightness, and patience to resist eating them straight off the pan.
A lovely combination of root veggies roast into golden, caramelized perfection, and soak up every bit of that citrusy, spiced goodness.
It’s colorful, nourishing, and endlessly versatile – the kind of recipe you can tweak depending on what’s in your fridge or what’s in season.
Best part? The oven does most of the work, so you can enjoy that irresistible roasting aroma while barely lifting a finger. Here are a few more reasons why you’ll love this recipe:
- Bursting with warm, zesty flavor
- Full of good-for-you nutrients
- Gluten-free, vegan, paleo
- Switch up veggies or spices anytime
- Works as a side or main meal
Ingredients for The Roasted Root Vegetables
Turnip: Mild, earthy flavor that balances the sweetness of the carrots and sweet potato. You can swap with parsnips or rutabaga.
Rainbow carrots: Naturally sweet and colorful; regular orange carrots work just fine.
Sweet potatoes: Adds creamy texture and a natural sweetness that plays perfectly with citrus and spice.
Yellow onion: Roasts into soft, jammy sweetness. If you don’t have yellow onions, sweet onions, red onions, or shallots make great substitutes.
Garlic bulb: Roasted until mellow and buttery, then mixed in for extra depth.
Olive oil: Helps the vegetables crisp up and carry the flavors. Avocado oil works too.
Balsamic vinegar: Adds tang and complexity; apple cider vinegar or red wine vinegar can be used instead.
Pure maple syrup: A touch of sweetness to balance the acidity; honey or agave are good alternatives.
Orange zest: Bright, citrusy aroma and flavor. Lemon zest works in a pinch.
Fresh ginger: Zippy, warming spice; can sub with ground ginger if needed. It’s less punchy but still tasty.
Ground turmeric: Warm, earthy flavor and that signature golden color.
Italian seasoning: Brings in herby notes; dried thyme, oregano, or rosemary can replace it.
Sea salt and black pepper: Enhances every flavor in the pan.
How to Make Orange Ginger Turmeric Roasted Root Vegetables
First, crank your oven up to 420 degrees F. We want these veggies hot and ready to get their roast on. While the oven’s heating up, peel and chop your turnip, carrots, and sweet potato into bite-sized chunks, and slice that yellow onion nice and thick.
Next, toss olive oil, balsamic vinegar, maple syrup, orange zest, fresh grated ginger, turmeric, Italian seasoning, and sea salt into a small blender. Give it a whirl until it’s smooth and fragrant. If you don’t have a high speed blender, simply mix these ingredients in a small bowl by hand.
Spread your veggies out on a big baking sheet (no overcrowding – they need their space to get crispy). Pour that zesty, spicy, sweet sauce all over and get your hands in there to toss everything until it’s all coated and ready to roast.
Don’t forget the garlic bulb! Slice off the top, drizzle with olive oil, wrap it up tight in foil, and toss it on the baking sheet with the veggies.
Pop everything into the oven and roast vegetables for about 30 minutes, stirring halfway through so the edges get golden brown all around. When it’s done, unwrap your roasted garlic, squeeze out the cloves, and toss them through the vegetables for that final layer of deliciousness.
Serve this perfect side dish alongside your main dish, and enjoy!
Frequently Asked Questions
Can I make this without a blender?
Yes, just mince the ginger finely and whisk the dressing together in a bowl.
Can I prep this ahead of time?
Absolutely. Chop the vegetables and make the dressing a day ahead, then roast when ready.
How should I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven or skillet to maintain crispiness.
Can I use other root vegetables?
Absolutely! Beets, parsnips, rutabaga, or even radishes all roast beautifully alongside or instead of the ones listed. Just chop to similar sizes for even cooking.
Can I air fry these?
Totally! Toss the coated veggies in your air fryer basket in a single layer and cook at 400°F for about 15-20 minutes, shaking halfway through. Adjust timing based on your air fryer model and veggie size.
Recipe Adaptations & Additions
- Spicy kick – Sprinkle in crushed red pepper flakes for a little heat that wakes up the whole dish without overpowering it.
- Citrus swap – Swap out the orange zest for lemon or lime zest for a fresh, tangy twist that brightens the flavor.
- Root variety – Toss in cubed red beets, golden beets, celery root, parsnips, or rutabaga to mix up the colors and add new earthy notes.
- Middle Eastern flair – Add a pinch of cumin, coriander, and cinnamon for warm, aromatic spices that transport your taste buds.
- Garlic overload – Double up on the roasted garlic cloves or stir in some minced fresh garlic before roasting for extra punch.
- Sweet boost – Drizzle a bit more maple syrup or honey over the veggies before roasting if you like it a touch sweeter.
What to Serve with Orange Roasted Root Veggies
These roasted veggies shine as a side or even a main event, especially when paired with dishes that complement their warm, zesty, and earthy flavors. Whether you’re looking to keep things light or go all-in on comfort food, picture them alongside:
A great recipe for meal prep, this easy recipe is the best way to get in a garden variety of micronutrients while keeping it simultaneously delicious.
Other Roasted Veggie Recipes to Try
- Balsamic Roasted Vegetables Recipe
- Roasted Brussel Sprouts with Garlic and Lemon
- Maple Roasted Carrots with Feta and Dried Cranberries
- Roasted Kabocha Squash with Maple Cinnamon Tahini
Enjoy this delicious side dish during the fall and winter months!
Orange Ginger Turmeric Roasted Root Vegetables
Ingredients
- 1 large turnip peeled and chopped
- 1 bunch rainbow carrots peeled and chopped
- 1 large sweet potato chopped
- 1 large yellow onion sliced
- 1 bulb garlic
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons orange zest
- 1 tablespoon fresh ginger peeled and grated
- 1/4 teaspoon ground turmeric
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt , to taste
Instructions
- Preheat the oven to 420 degrees Fahrenheit.
- Add the last 8 ingredients (olive oil through sea salt) to a small blender and blend until completely smooth.
- Spread the chopped vegetables on a large baking sheet. Pour the olive oil-balsamic mixture over the vegetables and use your hands to toss everything together until the vegetables are well-coated.
- Cut the top off of the bulb of garlic, drizzle generously with olive oil, and wrap in foil.
- Place the baking sheet with the vegetables on the center rack of the preheated oven, along with the foil-wrapped bulb of garlic. Roast 30 minutes, stirring halfway through, or until the vegetables are golden-brown and cooked through.
- Un-wrap the bulb of garlic and peel the cloves. Add the roasted garlic to the rest of the vegetables. Taste vegetables for flavor and add sea salt to taste. Serve alongside your favorite entree.
I made this and it was INCREDIBLE! I added chickpeas for enough protein to make it an entree and manchego because everything is better with cheese 🙂
Woman after my own heart! The addition of chickpeas and manchego sounds amazing! I’ll have to try this myself! xo
Wow, this is so good, i will so love to have a taste..
This is the most beautiful dish of roasted veggies I’ve ever seen! I could probably eat the whole recipe by myself 🙂
Orange, ginger, AND turmeric?! What an amazing flavor trifecta. I love your new site design, too!
I LOVE roasted veggies… they’re so good and so frickin’ easy!! I need to try this orange/ginger/turmeric combination though, it sounds amazing!!
When I see dishes like this I think I could become a vegetarian again – SO delicious – but I’m going to hang on for that chicken recipe tomorrow:)
Scrumptious! Love the flavr combinations!