This Recipe for Spice Roasted Root Veggies Is Our New Favourite Winter Dish

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

Ingredients

• 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

Directions

Step 1
Preheat the oven to 400°F. Line one large baking sheet (or two medium) with parchment paper.

Step 2
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.

Step 3
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.

Next: Why Roasted Root Veggies Are a Winter Nutrition Win