| Ingredients | |
|---|---|
| 1/2 tsp | cumin seeds |
| 1/2 tsp | fennel seeds |
| 1/2 tsp | ground coriander |
| 1/2 tsp | yellow mustard seeds |
| 1/2 tsp | turmeric |
| 1/2 tsp | curry powder |
| – | pinch of cinnamon |
| 1 Tbl | coconut oil, warmed up to liquid state |
| 1 lb | choice of root vegetables like carrots, parsnips, beets, and celeriac |
| 1/2 tsp | salt |
| 1/4 tsp | black 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.
