Name: Roasted Vegetables
Ingredients: 4 tablespoons extra virgin olive oil; 2 teaspoon ground coriander; 2 teaspoons paprika (preferably sweet Hungarian); 2 teaspoons ground cumin; Pinch cayenne pepper; 2 teaspoon kosher salt; 3 cloves garlic (minced fine); 2 medium russet potato (peeled and cut into 1-inch chunks); 1 medium sweet potato (peeled and cut into 1-inch chunks); 1 medium parsnip (peeled and cut into 1-inch chunks); 2 medium carrots (cut into 1/2-inch rounds); 1 lb. butternut squash (peeled, seeded & cut in 1" chunks); 12 or so Brussels sprouts (parboiled 1 minute and halved.)

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Roasted Vegetables

A nutritious and flavorful way to serve vegetables

Cuisine Vegetable

Ingredients

4 tablespoons extra virgin olive oil
2 teaspoon ground coriander
2 teaspoons paprika preferably sweet Hungarian
2 teaspoons ground cumin
Pinch cayenne pepper
2 teaspoon kosher salt
3 cloves garlic minced fine
2 medium russet potato peeled and cut into 1-inch chunks
1 medium sweet potato peeled and cut into 1-inch chunks
1 medium parsnip peeled and cut into 1-inch chunks
2 medium carrots cut into 1/2-inch rounds
1 lb. butternut squash peeled, seeded & cut in 1" chunks
12 or so Brussels sprouts parboiled 1 minute and halved.

Instructions

Preheat oven to 425°F.
Place oil, coriander, paprika, cumin, cayenne, salt and garlic in a large bowl.
Place potato, sweet potato, parsnips, carrots, and squash into bowl and coat with the spiced oil-garlic mixture until well combined.
Turn onto a sheet pan large enough to accommodate the vegetables in a single layer.
Place the vegetables on the top shelf and roast for 45 to 50 minutes until tender.
This recipe will flavor approximately 2 1/2 to 3 pounds of raw vegetables. If you want to add more of one, or omit a vegetable, it works perfectly well. Cut vegetables size proportionate so they will cook evenly.