Ingredients
1mediumred onion, cut into 8 wedges
3carrots, peeled and chopped into 1-inch pieces
3parsnips, peeled and cut into 1-inch chunks
3mediumbeets, peeled and cut into 1/2-inch cubes
1mediumsweet potatoes, peeled and cut into 1-inch pieces
4tablespoonsextra-virgin olive oil
1teaspoonground ginger
1teaspoonground coriander
1teaspoonground cumin
½teaspoonground turmeric
¼teaspoongarlic powder
¼teaspooncayenne pepper, or to taste (Optional)
1pinchsalt and freshly ground black pepper to taste
2tablespoonschopped fresh cilantro (Optional)
Directions
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine red onion, carrots, parsnips, beets, and sweet potato in a large bowl. Toss vegetables with olive oil.
Combine ginger, coriander, cumin, turmeric, garlic, cayenne, salt, and pepper in a small bowl. Sprinkle spice mix over the vegetables and toss to coat evenly. Spread vegetables out evenly on the prepared baking sheet.
Roast on the center rack of the preheated oven until beet pieces can easily be pierced with a fork, about 40 minutes.
