Roasted Root Vegetables With Cumin And Coriander
.
Yield
8 servingsPrep
10 minCook
45 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
sweet potatoes, or yams
peeled and cut into 1-inch pieces |
|
| 226.8 | g |
parsnips
peeled and cut into 1-inch pieces |
|
| 226.8 | g |
rutabagas
peeled and cut into 1-inch pieces |
|
| 226.8 | g |
turnip
peeled and cut into 1-inch pieces |
|
| 3E+1 | ml |
olive oil
|
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
coriander
ground |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 3E+1 | ml |
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.
