Easy Roasted Root Vegetables
Fresh citrus and a blend of dried spices make up the marinade for these roasted root vegetables. This is an exciting side that can be paired with all sorts of mains.
Servings: 4
Ingredients
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2-1/2 pounds root vegetables peeled and cut into 1-inch chunks (sweet potatoes, potatoes, onions, turnips, carrots, parsnips)
- 1 tablespoon chopped cilantro
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the lime juice, olive oil, cumin, chili powder, onion powder, garlic powder, salt and pepper.
- Add the vegetables. Stir them around, so they are coated in the marinade.
- Spread the veggies across a sheet pan. They should be in a single layer and not overlapping.
- Roast the vegetables for 40-45 minutes until they are browned at the edges and tender in the middle. Toss them halfway through roasting.
- Sprinkle with cilantro before serving.
Notes
Small potatoes such as fingerling or red potatoes do not need to be peeled.
Substitutions (Option 1): Use 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. For fresh herbs, try chopped parsley or minced chives.
Substitutions (Option 2): Use the juice of 1 lemon, 2 tablespoons olive oil, 1/4 teaspoon dried rosemary, 1/4 dried thyme, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. For fresh herbs, try chopped parsley and chives or minced chives.
You can store leftovers in an airtight container in the refrigerator up to 3 days. Rewarm them in a 350-degree F oven. Or you can eat the vegetables cold in a salad.
Nutrition
Calories: 283kcal | Carbohydrates: 53g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 620mg | Potassium: 1107mg | Fiber: 14g | Sugar: 14g | Vitamin A: 170IU | Vitamin C: 53mg | Calcium: 113mg | Iron: 2mg