Anti-Inflammatory Roasted Vegetables with Turmeric, Ginger & Creamy Tahini Sauce


There’s something magical about roasted vegetables—the way a hot oven transforms them from humble produce into caramelized, golden bites bursting with flavor. But when you add turmeric and ginger, that magic gets even brighter. Not only do these spices wake up your taste buds, they also bring powerful anti-inflammatory benefits to the table.

This is one of those recipes I make when my body needs a little extra love—when my joints ache, my energy dips, or I can tell inflammation is running the show. It’s comforting, vibrant, and packed with nutrients that help fight back.

There’s a lot of knife work here and some harder vegetables, so I want to take a moment to point out the need for a good, high-quality, strong and very sharp knife. My favorite is the heirloom-quality Masamato chef's knife. It's an incredible value and a tool you can feel good about. (affiliate link)

Why Turmeric & Ginger?

Both spices have been used in traditional medicine for thousands of years, especially in Ayurvedic and Middle Eastern healing practices. Modern science backs up their benefits, showing they can help:

  • Calm inflammation (thanks to curcumin in turmeric and gingerol in ginger)

  • Support digestion

  • Add warmth and depth to simple dishes

Here’s a solid overview of turmeric’s anti-inflammatory power from Healthline.

Roasting Tip: Turn Up the Heat

If you’ve ever wondered why your roasted veggies turn out soft instead of golden and crisp, the secret is heat. Many recipes call for lower temperatures, but I want you to know—400°F is your friend. This gets the edges caramelized and flavorful, while keeping the insides tender. For extra-crispy vegetables like Brussels sprouts or cauliflower, don’t be afraid to bump it up to 425°F. Fearlessness is your friend!

Veggies That Shine with Spice

You can use almost any vegetables you love for this recipe, but these are my favorites:

  • Carrots (sweet and earthy)

  • Sweet potatoes (creamy and filling)

  • Cauliflower (perfect for soaking up spice)

  • Zucchini (fresh and light)

My Version: Balanced Flavors, Easy Method

This dish couldn’t be simpler, but it hits every note: warm, bright, creamy, and satisfying.

Ingredients

For the Roasted Vegetables:

  • 3 cups mixed vegetables (carrots, sweet potatoes, cauliflower, zucchini)

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon turmeric

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon black pepper (for better turmeric absorption)

  • Salt to taste

For the Tahini Dressing:

  • 3 tablespoons tahini (I like this organic tahini)

  • 1 tablespoon lemon juice

  • 1 tablespoon olive oil

  • 1 garlic clove, grated

  • 2–3 tablespoons water (to thin to desired consistency)

  • Salt to taste

Instructions

Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2–3

  1. Preheat oven to 400°F (200°C).

  2. Toss vegetables with olive oil, turmeric, ginger, black pepper, and salt until evenly coated.

  3. Spread in a single layer on a nonstick baking sheet like this one and roast for 25–30 minutes, stirring halfway through. (affiliate link)

  4. While the veggies roast, whisk together tahini, lemon juice, olive oil, garlic, water, and salt.

  5. Serve the roasted vegetables drizzled with tahini dressing.

Optional Additions

  • Sprinkle with toasted sesame seeds for crunch

  • Add a handful of fresh parsley or cilantro for brightness

  • Serve over quinoa or farro for a complete meal

Nutrition & Diet Notes

This recipe is friendly to:

  • Vegan & Vegetarian

  • Anti-Inflammatory Diets

  • Mediterranean Diet

  • Gluten-Free

Want more recipes that help you feel as good as they taste?
Check out our Global Pantry Guide or browse the Good Food Ko-Fi Shop for smart staples and flavor-forward meal ideas.

This one’s for the days when your body whispers: please be kind. 

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