"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Roasted Root Vegetables with Cumin Recipe

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This recipe for Roasted Root Vegetables with Cumin, by , is from Hoffman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennie Santopietro
Added: Sunday, January 30, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2-4 red potatoes, unpeeled, scrubbed, cut in 1" pieces
2-3 turnips, peeled, cut into 1" pieces
5-8 carrots, peeled, cut into 1" pieces
2-3 parsnips, peeled, cut into 1" pieces
1-2 onions, cut into 1" pieces
1/2 c olive oil
2 tsp cumin
1 tsp paprika
1 tsp salt
1/2 tsp pepper

Directions:
Directions:
Preheat oven to 400F. Spray a large baking sheet with nonstick spray.

Prepare all vegetables, cutting into similar sized pieces. Toss with olive oil and spices, salt and pepper. Place on prepared baking sheet. Roast 30 minutes, stirring occasionally. Continue to roast until all veggies are tender and browned in spots, up to 45 minutes more.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
We also like to add 1 tsp cinnamon and 1 tsp sugar to the mix for even more flavor!

 

 

 

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