|1/2 tsp||cumin seeds|
|1/2 tsp||fennel seeds|
|1/2 tsp||ground coriander|
|1/2 tsp||yellow mustard seeds|
|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
|1/4 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.