This is a mildly spicy root vegetable dish that can be served at a holiday meal instead of mashed potatoes or au gratin potatoes, or anytime.
1.5 teaspoons ground coriander
1.5 teaspoons paprika
1.5 teaspoons ground cumin
1 teaspoon garlic powder
1.5 teaspoons dried sage, minced fine
1 medium Yukon Gold potato, cut into 1-inch chunks
1 medium red potato, cut into 1-inch chunks
1 medium yam, cut into 1-inch chunks
1 medium sweet potato, cut into 1-inch chunks
1 medium parsnip, peeled, cut into 1-inch chunks
1 large carrot, cut into 1/2-inch rounds
15 Brussels sprouts, each cut in half lengthwise
2 avocados, sliced lengthwise (optional)
Prepare: Preheat oven to 400°F. Place a large piece of parchment paper on a sheet pan so that the vegetables do not stick (do this in place of oiling the pan).
Combine the herbs and spices: coriander, paprika, cumin, garlic powder and sage, in a small bowl. In a large bowl, combine all of the vegetables: potatoes, yam, parsnip and carrot, as well as the Brussels sprouts. Pour the spices and herbs over the vegetables and mix so that all the vegetables are coated with the mixture.
Place all of the spiced vegetables on the sheet pan (large enough to accommodate the vegetables in a single layer). Place the pan on a shelf toward the top of the oven and roast for 40 to 45 minutes until tender. (Halfway through cooking, take the pan out and flip the vegetables with a spatula, then return to the oven to finish cooking.) Serve immediately or warm with avocado slices or home-made ketchup.
Preparation: 25 minutes; cooking: 45 minutes; serves 4-6