Oven Roasted Vegetables
Ingredients
- 1 medium red onion
- 1 large bulb fennel
- 6 ounces) sweet potato
- 8 ounces) potatoes
- 2 medium carrots
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes
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Instructions
- Pile the onion, fennel, sweet potato, potatoes, carrots, and garlic on the center of a large sheet pan.,I use a 18x13-inch sheet pan. Drizzle the olive oil over the top. Add the salt, cumin, coriander, turmeric, paprika, and red pepper flakes. Use your hands to toss and coat the vegetables evenly with the oil and spices.,Spread them out evenly on the sheet pan. If the vegetables are crowded use a second sheet pan. It’s okay for the vegetables to touch, but they should not overlap.,Simply Recipes / Alison Bickel
- Roast the vegetables for 20 minutes. Remove the sheet pan from the oven and use a large spoon or spatula to stir the vegetables.,Spread them out again in an even layer and continue to roast until the vegetables are tender and begin to brown, another 25 minutes or so.,Simply Recipes / Alison Bickel
- Roasted vegetables are best served right from the oven for the crispiest result.,Did you love this recipe? Give us some stars below!,Simply Recipes / Alison Bickel
Source
Original recipe: View Original