Roasted Root Vegetables

Name: Roasted Root Vegetables
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 6 very small purple potatoes (about 11/4 lbs.), cut into 1-inch-thick wedges; 4 very small sweet potatoes (about 11/4 lbs.), cut into 1-inch-thick wedges; 2 small red onions, cut into 1-inch-thick wedges; 2 small delicata squash (about 11/2 lbs.), seeded and sliced into 1/3-inch-thick half-moons; 4 tbsp. olive oil; 2 tbsp. coriander seeds, roughly cracked or smashed; 1 tsp. cumin seeds; Kosher salt and pepper; 1/2 lemon; 2 tbsp. honey; Roughly chopped parsley or cilantro, for serving

Our new go-to fall side dish.

By Joy ChoPublished: Nov 9, 2022

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Mike Garten

Yields:

8 serving(s)

Total Time:

45 mins

Cal/Serv:

202

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Take advantage of the fall harvest (hello, purple potatoes!) with this colorful vegetable medley that breathes new life into normally ho-hum roasted veggies, thanks to an aromatic boost from cumin seeds and cracked coriander. A squeeze of fresh lemon and honey added at the end tie everything together.

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Ingredients

6
very small purple potatoes (about 11/4 lbs.), cut into 1-inch-thick wedges
4
very small sweet potatoes (about 11/4 lbs.), cut into 1-inch-thick wedges
2
small red onions, cut into 1-inch-thick wedges
2
small delicata squash (about 11/2 lbs.), seeded and sliced into 1/3-inch-thick half-moons
4 Tbsp.
olive oil
2 Tbsp.
coriander seeds, roughly cracked or smashed
1 tsp.
cumin seeds
Kosher salt and pepper
1/2
lemon
2 Tbsp.
honey
Roughly chopped parsley or cilantro, for serving

Directions

1. Step 1Heat oven to 425°F. Divide potatoes, onions ,and squash between 2 rimmed baking sheets. Drizzle each with 2 tablespoons oil, then season each with half of coriander and cumin and 1/2 teaspoon each salt and pepper. Arrange in even layer and roast, rotating baking sheets halfway through, until golden brown and tender, 20 to 30 minutes.
2. Step 2Immediately remove baking sheets and squeeze lemon juice over each, then drizzle each tray with 1 tablespoon honey and gently toss to coat.
3. Step 3Transfer vegetables to platter and sprinkle with parsley or cilantro if desired.

NUTRITIONAL INFORMATION (per serving): About 202 cal, 7 g fat (1 g sat), 3 g pro, 154 mg sodium, 33 g carb, 5 g fiber

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