Roasted root vegetables with Middle Eastern spices

September 21, 2014

A hearty, healthful side dish for the High Holidays!  Use the bounty of the season and give it a kick with some spices from the Mid-East.


Portions: 20

Portion Size: 4 oz.



4 lbs. assorted autumn vegetables (parsnip, rutabaga, winter squash, celery root, Yukon gold potato)

4 cups red onion, quartered and sliced

¾ cup chopped garlic

1 cup chopped cilantro

4 tsp. ground cumin

1 tsp. ground cinnamon

2 tsp. paprika

1/3 cup lemon juice

1 cup olive oil

1 tsp. salt

1/8 tsp. freshly ground pepper




  • Place vegetables and onions in a large mixing bowl.

  • Chop garlic and cilantro in cuisine art.  Add spices and lemon juice.  Add olive oil and mix to combine. 

  • Toss vegetables with the spice mixture, salt and pepper.

  • Place on sheet pan and roast at 400º F. until slightly caramelized (approximately 15 minutes).


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