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 cupsTotal 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
- lb beets, about 3 medium
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tsp kosher salt
- 1 tsp chili powder, or chili pepper such as Aleppo
- tsp ground coriander
- tsp ground cumin
- tsp turmeric
Directions
Step 1Preheat the oven to 400F. Line one large baking sheet (or two medium) with parchment paper.Step 2Trim 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 3Arrange 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
The post This Recipe for Spice Roasted Root Veggies Is Our New Favourite Winter Dish appeared first on Best Health.
