Smoky Cumin Roasted Root Vegetable Recipe

Smoky Cumin Roasted Root Vegetable RecipeThis might just be the most comforting of all vegetarian comfort foods.

I’m just going to cut to the chase today and tell you that this recipe is best described as creamy, crisp, earthy, rich, smoky, and sweet.

Smoky Cumin Roasted Root VegetablesNow imagine all of that, at once, in each bite.

Smoky Cumin Roasted Root VegetablesAnd there you have it.

Smoky Cumin Roasted Root Vegetable Recipe
Prep time
Cook time
Total time
Serves: Serves 4 to 6
  • ⅓ cup olive oil, plus 2 tablespoons
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon sea salt
  • 2 cups yellow onion, peeled and diced into bite-sized pieces (about 1 medium-sized onion)
  • 2 cups parsnips, peeled and cut into bite-sized rounds (about ¾-pound)
  • 2 cups carrots, peeled and cut into bite-sized rounds (about 1-pound)
  • 2 cups beets, peeled and cut into bite-sized pieces (about ¾-pound)
  • 2 cups Idaho Rusett potato, peeled and cut into bite-sized pieces (about 1-pound)
  • About 20 small to medium-sized garlic cloves, peeled and root end trimmed off
  • Freshly ground black pepper
  1. Preheat the oven to 450 degrees F, and adjust a rack to the center.
  2. Coat an edged baking sheet with the 2 tablespoons of olive oil and set aside.
  3. Add the remaining ⅓ cup of olive oil to a small bowl and mix in the cumin, paprika and salt. Set aside.
  4. Add all of the vegetables to the oiled baking sheet as you peel and cut them.
  5. Drizzle the spiced oil evenly over the vegetables and use you hands or a flat-bottomed spatula to mix everything together. Be sure everything is well coated and in an even layer on the baking sheet. (Try to avoid any pieces being on top of each other.)
  6. Sprinkle with a bit of freshly ground black pepper.
  7. Place the baking sheet in the preheated 450 degree F oven and roast until all of the vegetables are well caramelized, about 45 minutes to 1 hour. Use a flat-bottomed spatula to turn them over about every 15 minutes.
  8. Serve at warm or hot.
Share on YummlyPin on PinterestShare on StumbleUponShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on TumblrEmail this to someonePrint this page

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!


    • valentina says

      Yes! Made in Portugal! Wish I could say I found them in a cute little store in a quaint Portuguese village, but alas, I bought them at Sur La Table a couple of years ago. 🙂

  1. says

    Sometime in our past we humans were digging around in the dirt and we hit about the idea of eating roots. The world has been a better place ever since! GREG

  2. says

    Okay, I’m pinning this! Super!! I have 5 parsnips growing in my garden, as well as beets, carrots and garlic and potatoes (not russet). Can’t wait to try it. Thanks! – Kaye

  3. says

    I first ate this when I was looking for a recipe so I could use up all the root vegetables I had in my frig. It was delicious! Now I cook this at least once a month and I never feel guilty eating it since it’s vegan (I eat meat but feel guilty doing so).

    • valentina says

      Hi Diana, you’ve made my day! Makes me so happy this has become a recipe you make regularly. I love how hearty and satisfying it is — especially during these cooler months. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: