How do roasted vegetables get crispy instead of soggy?

Cut the vegetables into pieces of a similar size, about 2 cm (3/4 inch), and spread them out in a single layer on the sheet pan. If they overlap, they steam in their own juices instead of roasting. At 200°C (392°F) conventional heat and turned once after about 15 minutes, they get lovely brown edges. If your pan is too full, use 2 pans.

Which other vegetables work in turmeric roasted vegetables?

Almost anything you find in fall and winter: pumpkin, beets, cauliflower, broccoli, parsnips or potatoes. I cut hard root vegetables a little smaller and soft ones like zucchini a little larger, so everything is done at the same time. 1 can of drained chickpeas makes the pan even more filling.

Can I make the tahini dressing ahead?

Yes, in a sealed jar it keeps for 3 to 4 days in the fridge. It thickens as it sits, so stir it smooth again with 1 to 2 Tbsp water before serving. If the tahini seizes up at first while you mix it, that is completely normal: it gets creamier with every spoonful of water.

What goes well with roasted vegetables and tahini dressing?

As a main course I serve couscous, quinoa, bulgur or warm flatbread alongside. A spoonful of hummus or a little vegan feta is lovely too. As a side dish, the vegetables go with grilled food, pan-fried tofu or a lentil skillet.

Can I prepare roasted vegetables ahead and reheat them?

You can cut the vegetables a few hours ahead and keep them covered in the fridge. Once roasted, they keep for 3 days in the fridge and taste great cold in a salad or briefly reheated in the oven at 180°C (356°F). I always add the dressing just before serving.

2 NOVEMBER 2026

Turmeric Roasted Vegetables with Tahini Dressing

Name: Turmeric Roasted Vegetables with Tahini Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 gr (18 oz.) sweet potatoes; 1 red bell pepper; 1 yellow bell pepper; 2 zucchini; 2 carrots; 1 red onion; 2 Tbsp olive oil; 1 tsp turmeric; 1 tsp paprika; salt and pepper; 3 Tbsp tahini; 1 lemon; 1 Tbsp maple syrup; 1 garlic clove; 3 to 4 Tbsp water; salt and pepper; fresh herbs

By Verena Frei

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Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4 servings

What can I cook tonight?Tap what you have at home and I will show you what fits.e.g. withsweet potatored bell pepperzucchini

Hello lovelies,

when everything outside turns gray, I bring the color onto the sheet pan: these turmeric roasted vegetables glow orange, yellow, green and purple, smell of turmeric and paprika and get a creamy tahini dressing with lemon at the end. The best part is that the oven does almost all the work while I set the table in peace.

Close-up of turmeric roasted vegetables with sweet potatoes, zucchini, bell peppers and rosemary

In the colder months we have roasted vegetables at least once a week, and each time a little differently. My autumnal oven veggies with vegan feta have been a family favorite for years, and this turmeric version with sweet potatoes is their sunny little sister.

Why turmeric and tahini go so well together

Turmeric tastes slightly earthy and a little bitter, and it turns the vegetables golden yellow. Together with paprika, olive oil and a pinch of pepper, it creates a warm seasoning that brings out the natural sweetness of the sweet potatoes and carrots beautifully. The tahini adds a nutty note, the lemon adds freshness and 1 Tbsp maple syrup rounds everything off. That way the whole recipe stays vegan.

Roasted vegetables with turmeric and a small bowl of lemon tahini dressing with a golden spoon

The most important trick with roasted vegetables is space on the pan. If the vegetables overlap, they steam in their own juices and turn soft instead of golden. I cut everything into pieces of roughly the same size, about 2 cm (3/4 inch), and turn them once halfway through. By the way, in Switzerland we call bell peppers Peperoni and zucchini Zucchetti, but in the recipe you will find the names everyone knows.

Tahini is a true pantry love of mine: there is always a jar of sesame paste in my cupboard, because it makes dressings, dips and even baked goods creamy. If you love it as much as I do, try my pumpkin hummus with roasted veggies, where a velvety dip meets crisp vegetables from the oven.

Turmeric roasted veggies in a light wooden bowl, photographed from the side, with tahini dressing and a spoon

Colorful sheet pan vegetables with sweet potatoes and zucchini from above, next to the lemon tahini dressing

Ingredients for turmeric roasted vegetables: sweet potatoes, zucchini, carrots, bell peppers, red onions, lemon and tahini

As a main course I serve couscous, quinoa or warm flatbread alongside, and as a side dish the pan goes with almost anything. And if a sweet potato is left over from your shopping, turn it into my sweet potato rösti with cheese and fried egg for a weekend brunch.

Give these turmeric roasted vegetables a try and tell me in the comments which vegetables end up on your sheet pan.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: turmeric stains, so wash your bowl, board and hands right after mixing. I like to mix orange and purple sweet potatoes, and if you like, add 1 small diced beet to make the pan even more colorful. The dressing may be a little thinner than you think, because it sets quickly on the warm vegetables. For a more filling dinner, I roast 1 can of drained chickpeas along with the vegetables for the last 15 minutes.