Turmeric roasted vegetables with spelt

Turmeric roasted root vegI don’t know if you’ve heard, but apparently there’s a new super food in town.

Healthy foodies across the blogosphere are celebrating the anti-inflammatory, anti-ageing, disease-fighting properties of turmeric, thanks to the powerful antioxidant compound that gives the root vegetable its yellow colour – curcumin.

A quick Google search will tell you that turmeric root can be used to fight cancer, delay the onset of diabetes and even alleviate depression.

Sadly, I’m no nutritionist, so I can’t claim scientific authority on the subject. But what I do know is that turmeric gives food a deliciously spicy kick (and is really hard to get out of your fingers!)

So if making your food more delicious might also give your body a fighting chance at staying healthy, then I’m all for it. That’s why I’ve cooked it into this make-ahead friendly vegetable dish to help wake up your tastebuds of a weekday evening.

These turmeric roasted vegetables are perfect for preparing the night before because you can leave them to marinade overnight in the fridge.

I threw them together with the wheat grain spelt, because I like its nutty flavour. But you could just as easily use brown rice, quinoa or even pearl barley if you don’t mind extending the cooking time.



Serves 2

  • 1 cup spelt grain
  • 1 carrot, peeled and chopped in half widthways, and then in half again lengthways
  • 1 parsnip, peeled and chopped in half widthways, and then in half again lengthways
  • 1 turnip, peeled and quartered
  • 1 red onion, peeled and quartered
  • 1 beetroot, scrubbed and quartered
  • 1/2 cauliflower head, broken up into florets

For the turmeric marinade:

  • 4 tbsp olive oil
  • 1/2 tbsp turmeric
  • 1/2 tbsp grated fresh ginger
  • 1/2 tbsp cumin
  • 1/2 tbsp honey
  • 1/2 tbsp fresh coriander, chopped


The night before, chop up your veg and prepare the marinade by combining all of the ingredients in a large bowl. Coat the veg in the marinade, cover with cling film, and leave in the fridge overnight.

When you’re ready to cook the veg, preheat the oven to 180C and boil the spelt according to the packet instructions (it should take about 30-40 minutes).

Roast the veg in the oven for 20-30 minutes and serve warm over the drained spelt.



Posted in: Dinner, Rinroad recipes