These root vegetables are tossed in a fragrant blend of paprika, cumin, cinnamon, and fresh rosemary, ready to roast to golden perfection. Simple, hearty, and bursting with flavor.
Prep Time: 15 mins | Total Time: 55 mins | Serves: 4
Ingredients
For the Root Vegetables
1 large sweet potato, peeled and cubed
1 large carrot, peeled and cubed
2 large turnips, peeled and cubed
1 red onion, sliced into wedges
1 cup Brussels sprouts, halved
1 cup chickpeas, drained and rinsed, or tofu cubes
For the Seasoning
3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon ground cinnamon
Salt and pepper, to taste
1 sprig fresh rosemary, leaves roughly chopped
1 tablespoon fresh thyme leaves
Instructions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
In a large mixing bowl, combine the sweet potato, carrot, turnips, red onion, and Brussels sprouts. If including protein, add the chickpeas or tofu cubes.
Step 3
Drizzle the olive oil over the vegetable mixture. Sprinkle with paprika, cumin, cinnamon, salt, pepper, rosemary, and thyme. Toss everything well to ensure even coating.
Step 4
Spread the seasoned mixture evenly on the sheet pan in a single layer.
Roast in the oven for 30–40 minutes, flipping halfway through, until the vegetables are tender and golden brown at the edges.
Step 5
Once the vegetables are roasted, transfer them to a serving platter.
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