Sweet Spiced Roast Vegetables

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Sweet Spiced Roast Vegetables

 

 

1/4 cup olive oil

1/4 cup honey (-OR- vegan alternative such as agave nectar)

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

600 g (21 oz) orange sweet potato, peeled, cut into 2 cm (3/4 " ) thick pieces

4 carrots, peeled, cut into 5 cm (2 " ) pieces

1/2 small (650 g)(23 oz) butternut pumpkin/squash, deseeded,

cut into 3 cm (1 1/4 " ) thick wedges

3 parsnips, peeled, trimmed, halved lengthways

 

 

1. Preheat oven to 200 C (390 F).

 

2. Combine oil, honey (or alternative), cumin, coriander and cinnamon in a

heatproof jug. Microwave on HIGH (100%) for 20 to 30 seconds or until just warm.

Stir to combine.

 

3. Place sweet potato, carrots, pumpkin and parsnips in a large roasting pan.

Drizzle with spice mixture and toss gently to coat.

 

4. Roast, turning occasionally, for 40 to 45 minutes or until vegetables are

tender.

 

5. Season with salt and pepper. Serve.

 

 

Serves 6.