Description
A vibrant and flavorful dish featuring a medley of roasted root vegetables seasoned with traditional Mexican spices, perfect as a side or a hearty vegetarian main.
Ingredients
3 medium carrots, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 medium red potatoes, cut into 1-inch cubes
1 medium red onion, peeled and cut into wedges
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon ground coriander
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
Instructions
Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine the carrots, parsnips, sweet potatoes, red potatoes, and red onion.
Drizzle the olive oil over the vegetables and toss to coat evenly.
In a small bowl, mix together the ground cumin, smoked paprika, chili powder, garlic powder, ground coriander, dried oregano, salt, and black pepper.
Sprinkle the spice mixture over the vegetables and toss thoroughly to ensure all pieces are well coated.
Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper or a silicone baking mat.
Roast in the preheated oven for 35 to 40 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
Remove the vegetables from the oven and transfer them to a serving bowl.
Drizzle the fresh lime juice over the roasted vegetables and toss gently to combine.
Sprinkle the chopped fresh cilantro on top before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes