Curried Root Vegetables

Curried root vegetables on a platter.
Enjoy roasted root vegetables seasoned with aromatic spices with this easy recipe, created by Chef Kerri Cacciata.
1/2 tspcumin seeds
1/2 tspfennel seeds
1/2 tspground coriander
1/2 tspyellow mustard seeds
1/2 tspturmeric
1/2 tspcurry powder
pinch of cinnamon
1 Tblcoconut oil, warmed up to liquid state
1 lbchoice of root vegetables like carrots, parsnips,
beets, and celeriac
1/2 tspsalt
1/4 tspblack pepper

Preheat oven to 375°F. 

Toast first six ingredients in a pan over medium until fragrant, about 3-5 minutes and set aside.

Cut vegetables into 1-inch pieces, drizzle with coconut oil and toss in a bowl with spices until coated. Spread onto a sheet tray and roast until tender and golden, about 20-25 minutes.