Recipe: Roasted root vegetables with cumin and coriander

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Recipe: Roasted root vegetables with cumin and coriander

Roasted root vegetables with cumin and coriander

Dietitian's tip: The secret to perfect roasting is a hot oven and a pan large enough to eliminate crowding. This ensures a crisp, evenly browned exterior. Cut the vegetables to a uniform size for even cooking.

Serves: 8

Ingredients

1/2 pound sweet potatoes, peeled and cut into 1-inch pieces
1/2 pound parsnips, peeled and cut into 1-inch pieces
1/2 pound rutabagas, peeled and cut into 1-inch pieces
1/2 pound turnips, peeled and cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro (fresh coriander)

Directions

Position a rack in the lower third of the oven and preheat to 400 F.

In a large bowl, combine the vegetables, olive oil, cumin, coriander and salt. Toss well to coat. Arrange the vegetables in a single layer on a large baking sheet.

Roast, stirring or shaking the vegetables every 15 minutes, until tender and evenly browned, about 45 minutes. Sprinkle with the pepper, taste and adjust the seasoning.

Transfer to a serving dish and sprinkle with the cilantro. Serve hot or at room temperature.

Nutritional Analysis (per serving)

Serving size:
Calories:101Cholesterol:0 mg
Protein:2 gSodium:179 mg
Carbohydrate:16 gFiber:4 g
Total fat:4 gPotassium:
Saturated fat:1 gCalcium:
Monounsaturated fat:3 g
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
Last Updated: 2006-11-01
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