Roasted & Spiced Root Vegetables
.
Yield
6 servingsPrep
25 minCook
50 minReady
80 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
or other vegetable oil |
|
| 4 | cloves |
garlic
or to taste, minced |
|
| 2 | teaspoons |
paprika
|
|
| 2 | teaspoons |
cumin
ground, or to taste |
|
| ¾ | teaspoon |
salt
or to taste |
|
| 1 | medium |
russet potatoes
peeled and cut into 1-inch chunks |
*
|
| 1 | medium |
sweet potatoes, or yams
peeled and cut into 1-inch chunks |
|
| 1 | medium |
turnip
peeled and cut into 1-inch chunks |
*
|
| 1 | medium |
rutabaga (swede)
peeled and cut into 1-inch chunks |
* |
| 2 | medium |
carrots
cut into 1/2-inch slices, or 1 large one |
|
| 9 | ounces |
butternut squash
peeled and seeded, cut into 1-inch chunks |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
or other vegetable oil |
|
| 4 | cloves |
garlic
or to taste, minced |
|
| 1E+1 | ml |
paprika
|
|
| 1E+1 | ml |
cumin
ground, or to taste |
|
| 3.8 | ml |
salt
or to taste |
|
| 1 | medium |
russet potatoes
peeled and cut into 1-inch chunks |
*
|
| 1 | medium |
sweet potatoes, or yams
peeled and cut into 1-inch chunks |
|
| 1 | medium |
turnip
peeled and cut into 1-inch chunks |
*
|
| 1 | medium |
rutabaga (swede)
peeled and cut into 1-inch chunks |
* |
| 2 | medium |
carrots
cut into 1/2-inch slices, or 1 large one |
|
| 260.1 | ml/g |
butternut squash
peeled and seeded, cut into 1-inch chunks |
|
Directions
Preheat oven to 425°F.
Add oil, garlic, paprika, cumin and salt in a food processor, process until smooth.
Arrange potato, sweet potato, turnip, rutabaga, carrots and squash in a roasting pan large enough to accommodate the pieces in a single layer.
Toss with the spiced oil mixture until evenly coated.
Roast the vegetables, stirring two or three times until tender, about 50 minutes.
Serve warm with any main course.
