Sweet and Spicy Roasted Vegetables

In a large bowl whisk together the cumin, coriander, ginger, salt, cinnamon, cayenne, honey and the olive oil. Place the parsnips, carrots and sweet potatoes into the bowl with the spices and toss to coat evenly.

Preheat the oven to 375 degrees.

Put the vegetables onto a baking sheet in a single layer, place in the oven and cook stirring once or twice, until the vegetables are tender and browned in spots, 50-60 minutes.

Makes 4 servings

Serving size: 1 ¼ cup


½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
2 tablespoon honey
3 tablespoon olive oil
5 medium parsnips, halved lengthwise and halved crosswise
5 medium carrots, peeled, halved lengthwise and halved crosswise
2 medium sweet potatoes (about 10 ounces each) peeled and cut into 1 inch cubes (about 3 ½

Per serving: Calories 230; Total Fat 7g (Sat Fat 1g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrates 40g; Dietary Fiber 6g; Protein 3g.

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