Roasted Root Vegetables

Source: Cooking on the Weekends

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 4

Total time: 1 hour, 30 minutes

INGREDIENTS

• ⅓ cup plus 2 Tbs olive oil
• 1 Tbs ground cumin
• 2 tsp paprika
• 1 tsp salt
• 2 cups (1 medium) yellow onion, peeled and diced into bite-sized pieces 
• 2 cups (1 lb) parsnips, peeled and sliced into bite-sized rounds 
• 2 cups (1 lb) carrots, peeled and sliced into bite-sized rounds 
• 2 cups (1 lb) beets, peeled and cut into bite-sized pieces
• 2 cups (1 lb) russett potatoes, peeled and cut into bite-sized pieces
• 10 garlic cloves, peeled and trimmed
• Pepper to taste

DIRECTIONS

• Preheat the oven to 400 degrees F.
• Coat a rimmed baking sheet with 2 Tbs of olive oil.
• In a small bowl, mix together ⅓ cup oil, cumin, paprika, and salt. 
• On the baking sheet, drizzle the oil mixture over the chopped vegetables, then toss to coat well and spread the vegetables in a single layer on the baking sheet. Sprinkle with pepper.
• On the center rack, roast the vegetables until caramelized and tender, 45 minutes to 1 hour, turning with a spatula every 15 minutes.
• Serve warm.

I’d love to know what changes you would make to this recipe, if any! Please comment below!