A vibrant and flavorful dish featuring a medley of roasted root vegetables seasoned with traditional Mexican spices. Perfect as a side or a hearty vegetarian main.
2 medium carrots, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 medium red onion, peeled and cut into wedges
2 medium red bell peppers, seeded and cut into 1-inch pieces
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground coriander
1/4 teaspoon ground black pepper
1 teaspoon kosher salt
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro leaves, chopped
Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine the carrots, parsnips, sweet potatoes, red onion, and red bell peppers.
In a small bowl, whisk together the olive oil, ground cumin, smoked paprika, chili powder, dried oregano, ground coriander, ground black pepper, and kosher salt until well combined.
Pour the spice and oil mixture over the vegetables and toss thoroughly to coat all pieces evenly.
Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper or a silicone baking mat.
Roast in the preheated oven for 35 to 40 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
Remove the vegetables from the oven and transfer to a serving bowl.
Drizzle the fresh lime juice over the roasted vegetables and toss gently to combine.
Sprinkle the chopped fresh cilantro over the top before serving.