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    Home » Sides » Cumin Roasted Vegetables

    Cumin Roasted Vegetables

    Mar 3, 2014 · by Valentina · 18 Comments

    This post may contain affiliate links.

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    Smoky Cumin Roasted Vegetables are packed with deep and rich flavors. This is a wonderful side dish to serve during the fall and winter months. It's one of my favorite root vegetable recipes to serve alongside steak or chicken.Smoky Cumin Roasted Root Vegetables in a green bowl.

    Cumin Roasted Vegetables might just be the most comforting of all vegetarian comfort foods.

    I'm just going to cut to the chase 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.

    Smoky Cumin Roasted Root Vegetables in green bowl inside yellow bowl

    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.

    Cumin Roasted Vegetables: Flavor + Looks

    When I was shopping for ingredients for my roasted vegetables with cumin, I tried not only to get flavors I love, but also, colors that would look pretty and inviting together.

    Raw Smoky Cumin Roasted Vegetables on a baking sheet

    Root vegetables seem to exude warmth, making them perfect for fall and winter. Which is how how nature intended it, I'm sure.

    When are root vegetables in season?

    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.

    Smoky Cumin Roasted Root Vegetables on a baking sheet

    How do root vegetables grow?

    Root vegetables grow underground -- they are roots, after all. As a result, they tend to absorb a high amount of nutrients from the soil, and are therefore said to be some of the most nutrient dense vegetables you can have.

    Cumin Roasted Vegetables 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!

    Smoky Cumin Roasted Root Vegetables in a green bowl

    What to serve this with?

    I love root vegetables with roasted chicken. My Salt Crusted Roasted Chicken or Herbs de Provence Orange Roasted Chicken would both be excellent.

    I would love to serve this alongside a super delicious, hearty meat, like Grilled Mediterranean Flank Steak.

    I hope you enjoy every last bite of this Smoky Cumin Roasted Vegetables recipe.

    More recipes using root vegetables:

    • Root Vegetable Skillet Baked Lasagna
    • Creamy Parsnip Soup Recipe
    • Roasted Root Vegetables with Honey Dijon Drizzle
    Smoky Cumin Roasted Root Vegetables

    Smoky Cumin Roasted Root Vegetable Recipe

    Valentina K. Wein
    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.
    5 from 2 votes
    Print
    Prep Time 20 mins
    Cook Time 45 mins
    Total Time 1 hr 5 mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 252 kcal

    Ingredients
     
     

    • ⅓ 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

    Instructions
     

    • Set the oven and prepare the baking sheet. Preheat the oven to 450°F, and adjust a rack to the center. Coat an edged baking sheet with the 2 tablespoons of olive oil and set aside.
    • Make oil-herb mixture. Add the remaining ⅓ cup of olive oil to a small bowl and mix in the cumin, paprika and salt. Set aside.
    • Prepare the vegetables for roasting. 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.
    • Roast and serve. Place the baking sheet in the preheated 450°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.

    Notes

    Calorie count is only an estimate.
    Keywords comfort food recipes for fall and winter, vegetarian comfort foods
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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    Reader Interactions

    Comments

    1. Lentil Breakdown

      March 03, 2014 at 4:45 pm

      This is so my type of recipe. I even have those same types of dishes they're served in (would be curious to know if they were made in Portugal). 😉

      Reply
      • valentina

        March 06, 2014 at 5:19 am

        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. 🙂

        Reply
    2. Dorothy at Shockingly Delicious

      March 03, 2014 at 6:58 pm

      This is my kinda food! Love my smoked paprika and cumin.

      Reply
      • valentina

        March 06, 2014 at 5:20 am

        My kinda food, too! 😀

        Reply
    3. sippitysup

      March 04, 2014 at 1:29 am

      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

      Reply
      • valentina

        March 06, 2014 at 5:21 am

        So true, Greg. Would love to have seen how that first bite went.

        Reply
    4. Tara

      March 04, 2014 at 1:34 am

      Oh my, these look incredible!

      Reply
      • valentina

        March 06, 2014 at 5:22 am

        Thank you, Tara!

        Reply
    5. Kaye Kittrell

      March 04, 2014 at 3:43 am

      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

      Reply
      • valentina

        March 06, 2014 at 5:23 am

        Thanks so much, Kaye. Wow, you grow it all! Delightful!

        Reply
    6. David

      March 09, 2014 at 5:34 pm

      This looks so delicious and I bet would be really good served on a bed of creamy polenta! Yum!

      Reply
      • valentina

        March 10, 2014 at 5:48 am

        Ok David, I'm definitely making the creamy polenta tomorrow. You've got me craving it now.

        Reply
    7. Food to Fitness

      March 11, 2014 at 8:14 am

      This looks delicious! Thanks for the recipe.

      Reply
      • valentina

        March 20, 2014 at 5:17 am

        And thank YOU for visiting. 😀

        Reply
    8. Diana

      January 31, 2016 at 3:36 am

      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).

      Reply
      • valentina

        January 31, 2016 at 10:32 am

        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. 🙂

        Reply
    9. Eha

      October 15, 2021 at 4:44 pm

      I do like both your choice of vegetables and your spicing in this dish . . . love the lots of garlic. . . and the parsnips I do believe I could eat most days ! Methinks could eat a bowl of this on its own for a work-a-day lunch !!!

      Reply
      • valentina

        October 17, 2021 at 6:36 pm

        Thanks, Eha. Happy you like this one -- and it will travel well to work for lunch! Or be delicious at home. 🙂 ~Valentina

        Reply

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