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Turmeric Roasted Carrots looking extra bright and delicious in a white plate on top of a wooden surface
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5 from 3 votes

Turmeric Roasted Carrots

You guys know how I looooovvveeee to roast veggies. Well, now I’ve brought turmeric into the mix. These Turmeric Roasted Carrots are absolutely amazing!
Course: Side Dish
Cuisine: American
Keyword: healthy roasted carrots recipe, roasted carrots with turmeric, turmeric roasted carrots


  • 2 pounds carrots (I like to use rainbow carrots because they are so vibrant)
  • 1 1/2 tablespoons ghee, butter, olive oil, or avocado oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon black pepper


  • Line 1 or 2 baking sheets with parchment paper or silicone baking mats and preheat oven to 400 degrees F.
  • In a small bowl, combine the sea salt, black pepper, and turmeric. Mix well and set aside.
  • Wash and peel the carrots. Then cut diagonally into approximately 1-1 1/2 inch pieces. Throw the sliced carrots into a a medium bowl.
  • If using ghee or butter, melt into a liquid. Once your cooking fat is in liquid form, drizzle it over the sliced carrots. Toss a them with a large spoon to evenly coat.
  • Sprinkle the spice blend over the carrots, tossing again until the spices are evenly distributed through the dish.
  • Spread the carrots in a single layer on the baking sheets, making sure not to crowd them. Crowded carrots will steam instead of roast.
  • Roast for 20-25 minutes or until carrots are tender and the edges of carrots are slightly golden brown.
  • Enjoy immediately.


  • Carrots’ vibrant color and flavor work well with the turmeric, making the detection of this oh-so healthy spice less apparent for wee (and sometimes reluctant) palates. 
  • While this recipe is for carrots, I strongly recommend that you try it with all the roasted veggies as well.