Spicy roast root vegetables
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Time to make:
1 hr 15 mins (Hands-on time: 15 mins, Cooking time: 60 mins)
$1.40 per serve
(at time of publication)
Full ingredients list:
400g sweet potato, scrubbed, roughly chopped
600g baby chat potatoes, scrubbed (halved if large)
500g parsnips, scrubbed, roughly chopped
500g carrots, scrubbed, thickly sliced
2 tablespoons olive oil
1 teaspoon cumin seeds
2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon cracked black pepper
1/3 cup small flat-leaf parsley leaves
1/2 cup coriander leaves
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Line 2 baking trays with baking paper. Divide vegetables between trays, arranging them in a single layer on each tray. Drizzle vegies with olive oil, sprinkle with spices and toss gently. Roast for 1 hour, or until veg are tender and golden.
Step 2 Add parsley and coriander to roast vegies. Toss to combine and transfer to a serving platter.
You can replace the sweet potato and chat potatoes with 1kg of thinly sliced unpeeled pumpkin, if you prefer.
Feel free to roast these root vegetables in the oven with the turkey. By the time the turkey has cooked through and rested, the vegies will be golden and tender.
About this recipe
First published: December 2013