This Smoky Cumin Roasted Root Vegetable recipe is packed with deep, rich flavors, and it’s a wonderful side dish to serve during the fall and winter months. It’s one of my favorite root vegetable recipes to serve along side steak or chicken.This 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 — and yes, all at once! Just imagine all of those textures in one bite.
All of those things combined create a cozy warmth, that’s perfect for cooler months. You’ll see what I mean as soon as you try it.
When I was shopping for ingredients for this roasted root vegetable recipe, I tried not only to get flavors I love, but also, colors that would look pretty and inviting together.
There’s something just so comforting about root vegetable recipes. They seem to exude warmth, making them perfect for fall and winter. I’m guessing that’s how nature intended it.
While most root vegetables are accessible year round, their season is generally fall through spring. And like most produce, their flavors are sweeter and deeper at the peak of their season.
Since root vegetables grow underground — they are roots, after all — they tend to absorb a high amount of nutrients from the soil, and are therefor said to be some of the most nutrient dense vegetables you can have.
So this is one of my favorite root vegetable recipes, not only because it’s beautiful and delicious, but also because it’s super healthy! Win-win-win!
I would love to serve this along side a super delicious, hearty meat, like Grilled Mediterranean Flank Steak. What a scrumptious meal that would be!
I hope you enjoy every last bite of this Smoky Cumin Root Vegetable Recipe!
This recipe is packed with deep, rich flavors, and it's a wonderful side dish to serve during the fall and winter months. It's one of my favorite root vegetable recipes to serve along side steak or chicken.
- 1/3 cup plus 2 tablespoons olive oil
- 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 Russet potato, peeled and cut into bite-sized pieces (about 1-pound)
- about 20 small garlic cloves, peeled and root end trimmed off
- freshly ground black pepper
Preheat the oven to 450 degrees F, and adjust a rack to the center.
Coat an edged baking sheet with the 2 tablespoons of olive oil and set aside.
Add the remaining ⅓ cup of olive oil to a small bowl and mix in the cumin, paprika and salt. Set aside.
Add all of the vegetables, including the garlic cloves, to the oiled baking sheet as you peel and cut them.
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.)
Sprinkle with a bit of freshly ground black pepper.
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.
Serve at warm or hot.