Turmeric-Roasted Vegetables with Parsley Almond Gremolata

Need more plant power in your life? This vegan dish featuring carrots, broccoli, ground almonds and the superfood spice turmeric will rev up your metabolism and keep you satisfied for hours.

Get access to everything we publish when you sign up for Outside+.

Prep Time
25 min
Cook Time
30 min
55 min


  • 6 cups broccoli florets (3 inch)
  • 2 large carrots, cut diagonally into 1-inch chunks
  • 1 tsp ground turmeric
  • 3 tbsp coconut or olive oil, divided
  • sea salt and ground black pepper, to taste
  • 1/2 cup raw unsalted almonds
  • 1 large shallot, minced
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tsp lemon zest + juice of 1/2 lemon, divided
  • 1 clove garlic, minced


1. Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper.

2. In a large bowl, toss broccoli, carrots, turmeric and 2 tbsp oil. Arrange in a single layer on prepared sheets. Season with salt and pepper. Roast until golden and tender, 30 to 35 minutes.

3. Meanwhile, in a food processor, process almonds until finely chopped. In a small skillet on medium-low, heat remaining 1 tbsp oil. Add shallot and sauté, stirring occasionally until tender, 4 to 5 minutes. Remove skillet from heat and stir in almonds, parsley, lemon zest and garlic.

4. Transfer roasted vegetables to a serving bowl. Top with gremolata and drizzle lemon juice over top.

TIP: If using our meal plan, store vegetables and gremolata in a sealed container in the refrigerator; when called for, heat vegetables then top with gremolata and squeeze lemon juice over top.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 313
  • Carbohydrate Content 16 g
  • Cholesterol Content 0 mg
  • Fat Content 26 g
  • Fiber Content 6 g
  • Protein Content 8 g
  • Saturated Fat Content 15 g
  • Sodium Content 118 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 7 g
  • Polyunsaturated Fat Content 3 g