Mexican Roasted Root Vegetables
A vibrant and flavorful mix of roasted root vegetables seasoned with traditional Mexican spices, perfect as a side dish or a hearty vegetarian main.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4
Ingredients
3 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
2 medium red potatoes, cut into 1-inch cubes
1 medium red onion, peeled and cut into wedges
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 garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro leaves
Instructions
Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine the carrots, parsnips, sweet potatoes, red potatoes, and red onion.
In a small bowl, whisk together the olive oil, ground cumin, smoked paprika, chili powder, dried oregano, ground coriander, garlic powder, kosher salt, and black pepper 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 them to a serving bowl.
Drizzle the fresh lime juice over the roasted vegetables and toss gently to combine.
Sprinkle the chopped fresh cilantro on top before serving.