This Recipe for Spice Roasted Root Veggies Is Our New Favourite Winter Dish
It's made with four nutrient-packed veggies, too.
In case you missed it: Roasted root vegetables are loaded with nutrients, and we’re all trying to eat more of them. Here’s a recipe featuring carrots, parsnips, sweet potato and beets that you’re going to be making on repeat all winter long.
Spice Roasted Root Veggies
Makes : About 5 cups
Total time: 40-45 minutes, including 10 minutes of prep time
- 1 lb carrots, about 5-6 small
- 1 lb parsnips, about 2-3 medium
- 1 lb sweet potato, about 1 large
- ½ lb beets, about 3 medium
- 3 tbsp olive oil
- 1 tbsp honey
- 1 ½ tsp kosher salt
- 1 tsp chili powder, or chili pepper such as Aleppo
- ½ tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp turmeric
Preheat the oven to 400°F. Line one large baking sheet (or two medium) with parchment paper.
Trim and scrub vegetables to remove any dirt and rough patches, then chop into 1-inch chunks. In a large bowl, combine chopped vegetables, oil, honey and spices, tossing until vegetables are well-coated.
Arrange vegetables in a single layer on a prepared baking sheet. Roast on middle rack of oven, rotating pan halfway through cooking time, until vegetables are tender and edges are golden brown, 30-35 minutes.
Tip: Switch up your veg! Sub in other vegetables like Brussels sprouts, squash, fennel, cauliflower and red onions for any of the vegetables in this recipe.
Laura Jeha is a registered dietitian, nutrition counselor and recipe developer. Find out more at ahealthyappetite.ca.