Yields: 4-6 servings
Prep Time: 15 minutes
Cook time: 30-40 minutes
Ingredients
Vegetables:
- 1 pound carrots, peeled and cut into chunks
- 1 pound parsnips, peeled and cut into chunks
- 1 pound potatoes (any kind), cut into chunks
- 1 medium sweet onion, cut into wedges
- 1 head broccoli or cauliflower, cut into florets
Spices:
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional additions:
- Other vegetables like sweet potatoes, Brussels sprouts, etc.
- A drizzle of honey or maple syrup for sweetness
- A pinch of cayenne pepper for heat
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Prepare the vegetables: Wash, peel (if needed), and chop the vegetables into roughly similar-sized chunks.
- Season the vegetables: In a large bowl, combine the vegetables with olive oil, cumin, paprika, garlic powder, salt, and black pepper. Toss well to coat evenly.
- Roast: Spread the vegetables out on the prepared baking sheet in a single layer. Avoid overcrowding to ensure even roasting.
- Roast the vegetables: Roast in the preheated oven for 30-40 minutes, or until tender and lightly browned, stirring halfway through.
- Adjust seasoning: Taste the roasted vegetables and adjust salt, pepper, and other spices to your liking.
- Serve: Serve immediately as a delicious side dish or add to salads, bowls, or wraps.
Tips
- Customize it: Use your favorite vegetables or whatever you have on hand! This recipe is extremely adaptable.
- Don’t overcrowd: Overcrowding the baking sheet will prevent the vegetables from crisping up nicely. If necessary, use two baking sheets.
- Cooking times vary: Different vegetables cook at different rates; softer vegetables might need less time. Check and adjust roasting time if needed.
Enjoy your cumin-spiced roasted vegetables!
