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Roasted Root Vegetables with Winter Spice
Course
Side Dish
Cuisine
American
Keyword
roasted root vegetables
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
servings
Calories
483
kcal
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!
Nutrition
Calories:
483
kcal
|
Carbohydrates:
87
g
|
Protein:
8
g
|
Fat:
15
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
1427
mg
|
Potassium:
2229
mg
|
Fiber:
21
g
|
Sugar:
23
g
|
Vitamin A:
55942
IU
|
Vitamin C:
77
mg
|
Calcium:
294
mg
|
Iron:
6
mg