Name: Taste of India Roasted Root Vegetables
Ingredients: 1 medium red onion, cut into 8 wedges; 3 carrots, peeled and chopped into 1-inch pieces; 3 parsnips, peeled and cut into 1-inch chunks; 3 medium beets, peeled and cut into 1/2-inch cubes; 1 medium sweet potatoes, peeled and cut into 1-inch pieces; 4 tablespoons extra-virgin olive oil; 1 teaspoon ground ginger; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 0.5 teaspoon ground turmeric; 0.25 teaspoon garlic powder; 0.25 teaspoon cayenne pepper, or to taste; 1 pinch salt and freshly ground black pepper to taste; 2 tablespoons chopped fresh cilantro

Ingredients

1 medium red onion, cut into 8 wedges
3 carrots, peeled and chopped into 1-inch pieces
3 parsnips, peeled and cut into 1-inch chunks
3 medium beets, peeled and cut into 1/2-inch cubes
1 medium sweet potatoes, peeled and cut into 1-inch pieces
4 tablespoons extra-virgin olive oil
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
0.5 teaspoon ground turmeric
0.25 teaspoon garlic powder
0.25 teaspoon cayenne pepper, or to taste
1 pinch salt and freshly ground black pepper to taste
2 tablespoons chopped fresh cilantro

Steps

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.
Garnish with fresh cilantro. Serve warm or at room temperature.