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.
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.
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.
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.
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!
What to serve this with?
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 Vegetable Recipe
- 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
- 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.
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