Sweet and Spicy Roasted Vegetables

Photo by Sreal Boruchin

An simple mix of warm, earthy, aromatic ground spices, along with a touch of honey and a spike of cayenne pepper, does wonders to bring out the nuanced flavors of roasted carrots, parsnips and sweet potato. It’s a memorable side dish that is easy enough for everyday (it’s great with rotisserie chicken), but also special enough for company or a holiday meal.

Sweet and Spicy Roasted Vegetables

Ingredients

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 cups)

Directions

Preheat the oven to 375 degrees.

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.

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

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