Roasted Root Vegetables


Take advantage of the fall harvest (hello, purple potatoes!) with this colorful vegetable medley that breathes new life into normally ho-hum roasted veggies, thanks to an aromatic boost from cumin seeds and cracked coriander. A squeeze of fresh lemon and honey added at the end tie everything together.

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8 serving(s)

Total Time:
45 mins



  • 6

    very small purple potatoes (about 11/4 lbs.), cut into 1-inch-thick wedges

  • 4

    very small sweet potatoes (about 11/4 lbs.), cut into 1-inch-thick wedges

  • 2

    small red onions, cut into 1-inch-thick wedges

  • 2

    small delicata squash (about 11/2 lbs.), seeded and sliced into 1/3-inch-thick half-moons

  • 4 tbsp.

    olive oil

  • 2 tbsp.

    coriander seeds, roughly cracked or smashed

  • 1 tsp.

    cumin seeds

  • Kosher salt and pepper

  • 1/2


  • 2 tbsp.


  • Roughly chopped parsley or cilantro, for serving


NUTRITIONAL INFORMATION (per serving): About 202 cal, 7 g fat (1 g sat), 3 g pro, 154 mg sodium, 33 g carb, 5 g fiber

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