Roasted root vegetables with Middle Eastern spices
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).