Easy, Roasted Root Vegetables - Spiced 6 Global Ways
One pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Spice it up with any of these 6 salt free, global spice blends below. We like to whip up a large-batch in the beginning of the week for easy, healthy dinners all week long.
1/4 cup Extra Virgin Olive Oil
3 carrots or parsnips, diced
1/2 pound Brussels sprouts, halved
1 pound sweet or baby red potatoes, quartered
1 large red onion, diced
3 large beets, cubed
Kosher salt, to taste
2 tbsp RawSpiceBar's spices:
Ras el Hanout
1. Preheat oven to 400 degrees F. Grease large sheet pans, if needed.
2. In a small bowl, combine salt to taste and spices.
3. Add all chopped vegetables in one even layer on baking sheet. Add olive oil and spices and toss well to coat.
4. Bake, 35-40 minutes, flipping veggies halfway through. Remove and enjoy!