Root Vegetables with Cumin

Eating healthy doesn’t mean limiting yourself to bland tasting food. Experiment with spices other than the typical garlic, onion, and paprika: Your taste-buds will thank you!

The original recipe (adapted from Binah Magazine) called for red onion although I was all out when I tested the recipe. Red onion would add another dash of color to the already bright mix so feel free to use either kind.

Ingredients:

2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon black pepper
1 1/2 teaspoons kosher salt
1 red onion, peeled and sliced
2 parsnips, peeled and sliced
2 carrots, peeled and sliced
1 butternut squash, peeled, seeded and cubed
3 leeks, white parts only, sliced
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped

Directions:

1. Preheat the oven to 375 degrees.
2. Combine the spices in a small bowl and set aside. Toss the vegetables with oil and garlic in a large bowl. Add the spice mixture and cilantro and mix until thoroughly combined.
3. Place mixture in a 9×13 baking pan. Cover and bake for 1 1/2 hours. Check to see if vegetables are tender when pierced with a fork. Then bake uncovered for another 1/2 hour. Serve warm.

Parve. Serves 8.

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