This is probably the easiest recipe ever because it isn’t a recipe at all! I love it when you can just combine fresh ingredients and flavors to whip up something wholesome and delicious, like our non-recipe for Roasted Root Vegetables with Cumin Seeds. Fall and winter are the best seasons for root vegetables: carrots, potatoes, parsnips, celery root, turnips, rutabagas, beets, and more. Instead of cumin seeds, you can also use whole fennel seeds; this flavor combination would make an excellent side dish for your Thanksgiving feast.
Here is my favorite root vegetable combination, but feel free to use others. I like to pair this with an Indian curry or a garam masala flavored dish. But you can always pair it with a simple roasted chicken, too.
Roasted Root Vegetables with Cumin Seeds
Serves 6 – Prep Time: 15 minutes – Cook Tim: 35-45 minutes
- 2 large carrots
- 2 large parsnips
- 2 large beets
- 2-3 tablespoon olive oil
- 2 teaspoons kosher salt
- 2-3 tablespoons cumin seeds
- Preheat your oven to 400 F.
- Wash, peel, and chop vegetables into large bite-sized chunks. You want the vegetables to be about the same size so they cook evenly.
- Toss the vegetables with a couple tablespoons of olive oil, 2 teaspoons of kosher salt, and 2 tablespoons cumin seeds. Arrange evenly on a rimmed baking sheet. You want to allow room between pieces so they vegetables roast; if the pan is too crowded, they end up becoming soggy.
- Bake for 35-45 minutes, turning about every 15 minutes. The vegetables should be fork tender, but not mushy.
Notes: Make sure you’re using whole seeds, not ground cumin.