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.
Spicy Root Vegetable Medley
- Total Time: 1 hour 10 mins
- Yield: 4-6 1x
Ingredients
Scale
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 ½ 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 ½-inch rounds
- 15 Brussels sprouts, each cut in half lengthwise
- 2 avocados, sliced lengthwise (optional)
Instructions
- 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.
- Prep Time: 25 mins
- Cook Time: 45 mins
Nutrition
- Serving Size: ⅙ recipe without avocado (about 0.75 cups)
- Calories: 119
- Sugar: 4.7g
- Sodium: 55g
- Fat: 0.6g
- Saturated Fat: 0.1g
- Carbohydrates: 21.4g
- Fiber: 5g
- Protein: 3.6g
- Cholesterol: 0
These veggies were wonderful and seasoned so perfectly. Made them to go along with a big green salad that had a slightly sweet dressing and the combo was perfect. I used Whole Soy unsweetened plain yogurt mixed with a tad of picante sauce for an "along side" sauce but the veggies were perfectly delicious plain. Thanks so much! This recipe is definitely a fave!