Roasted Root Vegetables w/ Cumin and Coriander

By glomcrae

Mayo Clinic Diet Cookbook

Ingredients

• 1/2 lb. sweet potatoes, peeled and cut into 1" pieces
• 1/2 lb. parsnips, peeled and cut into 1" pieces
• 1/2 lb. rutabagas, peeled and cut into 1" pieces
• 1/2 lb. turnips, peeled and cut into 1" pieces
• 2 Tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 Tablespoons chopped fresh cilantro (fresh coriander)

Details

Servings 8

Preparation

Step 1

Position a rack in the lower third of the oven and preheat to 400 degrees F.

In a large bowl, combine the vegetables, olive oil, cumin, ground 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.