|yellow mustard seeds
|pinch of cinnamon
|coconut oil, warmed up to liquid state
|choice of root vegetables like carrots, parsnips,
beets, and celeriac
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.