Name: Oven Roasted Vegetables
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 medium red onion, cut into 3/4-inch wedges -; 1 large bulb fennel, core removed and cut into 3/4-inch wedges -; 1 small (6 ounces) sweet potato, cut into 3/4-inch cubes -; 2 small (8 ounces) waxy potatoes, cut into 3/4-inch cubes -; 2 medium carrots, cut in half lengthwise and cut into 1-inch pieces -; 2 cloves garlic, roughly chopped -; 2 tablespoons extra virgin olive oil -; 1 teaspoon kosher salt -; 1/2 teaspoon ground cumin -; 1/2 teaspoon ground coriander -; 1/2 teaspoon ground turmeric -; 1/2 teaspoon paprika -; 1/4 teaspoon red pepper flakes -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Oven Roasted Vegetables

1. 1 medium red onion, cut into 3/4-inch wedges -

2. 1 large bulb fennel, core removed and cut into 3/4-inch wedges -

3. 1 small (6 ounces) sweet potato, cut into 3/4-inch cubes -

4. 2 small (8 ounces) waxy potatoes, cut into 3/4-inch cubes -

5. 2 medium carrots, cut in half lengthwise and cut into 1-inch pieces -

6. 2 cloves garlic, roughly chopped -

7. 2 tablespoons extra virgin olive oil -

8. 1 teaspoon kosher salt -

9. 1/2 teaspoon ground cumin -

10. 1/2 teaspoon ground coriander -

11. 1/2 teaspoon ground turmeric -

12. 1/2 teaspoon paprika -

13. 1/4 teaspoon red pepper flakes -

How to cook deliciously - Oven Roasted Vegetables

1. Stage

Preheat the oven: Preheat oven to 425°F.

2. Stage

Season the vegetables: Pile the onion, fennel, sweet potato, potatoes, carrots, and garlic on the center of a large sheet pan. I use a 18x13-inch sheet pan. Drizzle the olive oil over the top. Add the salt, cumin, coriander, turmeric, paprika, and red pepper flakes. Use your hands to toss and coat the vegetables evenly with the oil and spices. Spread them out evenly on the sheet pan. If the vegetables are crowded use a second sheet pan. It’s okay for the vegetables to touch, but they should not overlap.

3. Stage

Roast the vegetables: Roast the vegetables for 20 minutes. Remove the sheet pan from the oven and use a large spoon or spatula to stir the vegetables. Spread them out again in an even layer and continue to roast until the vegetables are tender and begin to brown, another 25 minutes or so.

4. Stage

Serve: Roasted vegetables are best served right from the oven for the crispiest result. Did you love this recipe? Give us some stars below!