Spiced Roasted Root Vegetables (Printable)

Caramelized root vegetables infused with warming spices, perfect for a hearty, flavorful side.

# What You’ll Need:

→ Root Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 2 parsnips, peeled and cut into 1-inch chunks
03 - 2 medium beets, peeled and cut into 1-inch chunks
04 - 1 medium sweet potato, peeled and cut into 1-inch chunks

→ Spices & Seasonings

05 - 3 tbsp olive oil
06 - 1½ tsp ground cumin
07 - 1 tsp ground coriander
08 - ½ tsp smoked paprika
09 - ½ tsp ground cinnamon
10 - ½ tsp sea salt
11 - ¼ tsp freshly ground black pepper

→ Garnishes (optional)

12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp toasted pumpkin seeds

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all chopped root vegetables into a large mixing bowl.
03 - In a small bowl, whisk together olive oil, ground cumin, ground coriander, smoked paprika, ground cinnamon, sea salt, and black pepper.
04 - Pour the spiced oil over the vegetables and toss thoroughly to ensure even coating.
05 - Spread vegetables in a single layer on the prepared baking sheet.
06 - Roast for 35 to 40 minutes, stirring once halfway through, until vegetables develop caramelized edges and are tender inside.
07 - Transfer the roasted roots to a serving dish. Garnish with chopped parsley and toasted pumpkin seeds if desired. Serve warm.

# Expert Advice:

01 -
  • The vegetables develop these incredible caramelized edges while staying creamy inside, and somehow the spices smell even better than they taste.
  • It works as a weeknight side or the centerpiece of a vegetarian meal, so you get flexibility without any fussing.
  • Everything roasts on one sheet while you do something else, making it perfect for when you need to impress without stress.
02 -
  • Don't skip the halfway stir—vegetables that sit in one spot the whole time brown unevenly, and the whole point is those caramelized edges.
  • If your oven runs cool, push the temperature to 450°F, and if it runs hot, keep a closer eye after 30 minutes because every oven has its own personality.
03 -
  • Toasting your pumpkin seeds in a dry pan for two minutes before sprinkling them on top makes their flavor pop in a way that raw seeds can't match.
  • If you have time, soak your cut vegetables in cold water for 30 minutes before tossing with oil—this helps them roast more evenly.

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