Spiced Roasted Root Vegetables
Ingredients
The vegetables
-
1
pound
carrots, peeled and cut into 3-inch pieces
-
1
pound
parsnips, peeled and cut into 3-inch pieces
-
1
large
red onion, peeled and cut into 16 wedges
The seasoning
-
3
tablespoons
olive oil
-
1
tablespoon
kosher salt
-
1
tablespoon
fennel seeds
-
1
tablespoon
coriander seeds
-
1
teaspoon
cumin seeds
-
½
teaspoon
black pepper
-
2
teaspoons
red wine vinegar
-
¼
cup
fresh cilantro, roughly chopped
Instructions
- Preheat the oven to 425°F and prepare two large rimmed baking sheets.
- Combine the carrots, parsnips, and onion on one baking sheet and drizzle with olive oil.
- Sprinkle with salt, fennel seeds, coriander seeds, cumin seeds, and black pepper, then toss to coat.
- Transfer half of the vegetables to the second baking sheet and spread them in a single layer.
- Roast the vegetables for 15 minutes, then stir and rotate the sheets.
- Continue roasting for an additional 10 minutes until tender and slightly darkened.
- Remove from the oven and drizzle with red wine vinegar, then top with chopped cilantro before serving.
Nutrition Facts (estimated)
Servings
6
Calories
167
Total fat
8g
Total carbohydrates
24g
Total protein
2g
Sodium
1226mg
Cholesterol
0mg
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