Roasted Root Vegetables

Root Vegetables



Cumin Chili Powder Onion Powder Garlic Powder Salt Black Pepper

Olive Oil

Potatoes Sweet Potatoes Carrots Rutabagas Turnips Onions Parsnips Celery Root Beets

Preheat the oven to 425 degrees F. To make the marinade, stir together the lime juice, olive oil, cumin, chili powder, onion powder, garlic powder, salt and pepper in a bowl.

Stir the vegetables in the marinade. Make sure they are all well coated.

Spread the vegetables across a sheet pan. They should be in a single layer, so they are all touching the pan.

Roast for 40-45 minutes until the vegetables are browned on the outside and tender in the middle. Flip them over about halfway through roasting.

Roasted Root Vegetables