Roasted Root Vegetables
With endless possibility, these roasted vegetables make the perfect base for any fall meal.
By Jesse Miner
If there's anything more warming than the smell of vegetables roasting in the oven, we don't even want to know about it. This recipe is a great starting point if you've never roasted your roots before. Once you get the hang of it, experiment to your heart's content with your favorite spices. Carrots, fingerling potatoes, and celery root also work well in this mix.
Serves 4
What You Need:
- 2-1/2 pounds sweet potatoes, parsnips, and beets, peeled and diced
- 1 large yellow onion, diced
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
What You Do:
- Preheat oven to 425 degrees, and line a sheet pan with parchment paper. In a large bowl, toss vegetables, onion, olive oil, cumin, salt, and pepper.
- Spread vegetables evenly on prepared sheet pan. Roast for 50 minutes, or until soft and lightly browned, flipping mixture after 25 minutes. Serve with a fall salad of romaine, persimmon, and pecans.
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