Description
A delicious side dish that even the pickiest eaters will love
Ingredients
Scale
- 1 russet potato, cubed
- 1 sweet potato, cubed
- 3 parsnips, sliced and quartered
- 2 tablespoons coconut oil, melted (if you don’t have coconut oil, you can use olive oil, but the coconut oil is ideal for high-temperature roasting and it has a complementary flavor for the spices used here)
- 1 teaspoon ground cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground cloves
- 1/8 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 450 degrees. Put the potatoes and parsnips in a plastic bag.
Add the melted coconut oil and spices and shake until everything is evenly coated. Spread the vegetables on a baking sheet in an even layer.
Roast in the preheated oven for 20-30 minutes, shaking the pan around and/or stirring the veggies a few times during the time to ensure even roasting.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 178
- Sugar: 5.7g
- Sodium: 165mg
- Fat: 7.7g
- Carbohydrates: 23.5g
- Protein: 2.5g