Juice of 1 lime
3 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 pounds root vegetables, peeled and cut into 1-inch chunks (butternut squash, sweet potatoes, carrots, parsnips and red onions cut with root left intact)
1 tablespoon chopped cilantro
Preheat the oven to 425 degrees F.
In a large bowl, whisk together half the lime juice, olive oil, cumin, chili powder, salt and pepper. Add the root vegetables stirring to coat.
Arrange the vegetables in a single layer on a sheet pan. Roast 40-45 minutes until browned on the outside and tender in the middle. Toss with the remaining lime juice and cilantro before serving.