Name: Roasted Root Vegetables with Winter Spice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup diced Butternut squash; 1 cup diced Sweet potato; 1 cup diced Celery Root; 1 cup diced Carrots; 1 cup diced Parsnips; 1 Tbsp coconut oil (melted); 1 Tbsp fresh picked thyme (chopped); ½ tsp ground turmeric; ½ tsp ground cumin; ½ tsp ground ginger; ½ tsp ground black pepper; ½ tsp cinnamon; ½ tsp salt

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Roasted Root Vegetables with Winter Spice

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Course: Side Dish

Cuisine: American

Keyword: roasted root vegetables

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 483kcal

Author: Chef Allen Campbell

Ingredients

1 cup diced Butternut squash
1 cup diced Sweet potato
1 cup diced Celery Root
1 cup diced Carrots
1 cup diced Parsnips
1 Tbsp coconut oil melted
1 Tbsp fresh picked thyme chopped
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ground ginger
½ tsp ground black pepper
½ tsp cinnamon
½ tsp salt

Instructions

Preheat oven to 425. Feel free to use any of the root vegetables or what is available to you.
Combine turmeric, cumin, ginger, pepper, cinnamon and salt. Toss diced vegetables in bowl with coconut oil and spice mix. Roast for 10-12 minutes.
When fork tender, remove from oven and finish with fresh thyme. Serve next to some garlicky kale or pour into a bowl of lentils. Enjoy!

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