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Roasted Root Vegetables With Cumin And Coriander

 

.
85

Yield

8

servings

Prep

10

min

Cook

45

min

Ready

60

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

½ pound sweet potatoes, or yams
peeled and cut into 1-inch pieces
½ pound parsnips
peeled and cut into 1-inch pieces
½ pound rutabagas
peeled and cut into 1-inch pieces
½ pound turnip
peeled and cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon cumin
ground
1 teaspoon coriander
ground
½ teaspoon salt
¼ teaspoon black pepper
freshly ground
*
2 tablespoons cilantro
chopped fresh
*

Directions

Position a rack in the lower third of the oven and preheat to 400℉ (200℃).

In a large bowl, combine the vegetables, olive oil, cumin, coriander and salt.

Toss well to coat.

Arrange the vegetables in a single layer on a large baking sheet.

Roast, stirring or shaking the vegetables every 15 minutes, until tender and evenly browned, about 45 minutes.

Sprinkle with the pepper, taste and adjust the seasoning.

Transfer to a serving dish and sprinkle with the cilantro.

Serve hot or at room temperature.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 9235% of calories from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 171mg 7%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 13%
Sugars g
Protein 3g
Vitamin A 109% Vitamin C 30%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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