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Roasted Autumn Vegetables with Spiced Twist

This dish features a colorful medley of root vegetables and seasonal vegetables that are roasted until tender and caramelized. Tossed with a bold spice blend including cinnamon, turmeric, and smoked paprika, the vegetables develop a smoky sweetness and crunchy edges, creating a warm and hearty final appearance.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 200
Ingredients Equipment Method

Ingredients
  

  • 3 cups mixed root vegetables (carrots, parsnips, sweet potatoes) peeled and chopped into similar-sized pieces
  • 1 cup brussels sprouts halved
  • 2 tablespoons olive oil
  • 1 teaspoon cinnamon ground
  • 0.5 teaspoon turmeric ground
  • 0.5 teaspoon smoked paprika
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Mixing bowl
  • Sharp knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
  2. Gather your chopped root vegetables and halved Brussels sprouts, then place them in a large mixing bowl.
  3. Drizzle the vegetables with olive oil, then sprinkle the cinnamon, turmeric, smoked paprika, salt, and pepper over the top.
  4. Toss everything together thoroughly, ensuring all pieces are evenly coated with oil and spices.
  5. Spread the seasoned vegetables in a single layer on the prepared baking sheet, making space between pieces for even roasting.
  6. Bake in the preheated oven for about 35-40 minutes, tossing halfway through, until the vegetables are caramelized around the edges and tender when pierced.
  7. Remove the baking sheet from the oven and let the vegetables cool slightly; they should look deeply roasted with crispy caramelized edges and a fragrant aroma.
  8. Serve the roasted vegetables hot as a hearty side dish, with a sprinkle of extra salt if desired, and enjoy the warm, smoky flavors with a hint of seasonal spice.