Categories: Vegetables- mixed roots

Ingredients

• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. ground ginger
• 1/2 tsp. salt
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cayenne pepper
• 2 Tbsp. honey
• 3 Tbsp. olive oil
• 5 medium parsnips, scrubbed well or peeled
• 5 medium carrots, scrubbed well or peeled
• 2 medium sweet potatoes (about 10 oz. each)

Directions

1. Heat oven to 400 degrees.
2. Whisk together the cumin, coriander, ginger, salt, cinnamon, cayenne, honey and oil in a large mixing bowl.
3. Cut the parsnips in half from top to bottom, then cut each in half horizontally (to create a total of 20 quarters; you might need to further cut the thicker upper parts of the parsnips.) Cut the carrots in the same way.
4. Peel the sweet potatoes, then cut them into 1-inch pieces. Add the vegetables to the bowl and toss to coat evenly.
5. Spread the vegetables on a large rimmed baking sheet in a single layer, drizzling over them any spice mixture left in the bowl. Roast 40 to 50 minutes, stirring once or twice, until the vegetables are tender and browned in spots but not dried out. Serve warm.

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