Follow me!
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon
Connect with me!
Linkedin logo

© 2018, Chef Alison Negrin, all rights reserved. Website designed by Linda Hansen, PaperlessVA.com

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.

 

Ingredients:

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

 

Directions:

 

  • 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).

 

Please reload

Featured Posts

The elusive quince

December 3, 2018

1/8
Please reload

Recent Posts

December 3, 2018

October 18, 2017

June 29, 2017

June 1, 2017

March 26, 2017

Please reload