Mediterranean Seasoned Roasted Root Vegetables  

2 large carrots, unpeeled roughly cut into ½” x 3” pieces

1 large parsnip, washed, unpeeled, roughly cut into ½” x 2” pieces

2 medium beets, washed, unpeeled, sliced into thick wedges

2 tablespoons olive oil

Coarse salt, black pepper, cumin, paprika, coriander, raw sesame seeds, minced garlic, minced onion

Fresh parsley, chopped

 

Preheat oven to 425.

 

Prepare two small parchment lined jelly roll pans.

 

Place the carrots and parsnips in one and the beets in the other. Drizzle olive oil over everything.

 

Sprinkle vegetables with salt, drop of black pepper, cumin, paprika, coriander, sesame seeds, garlic and onion.

 

Place in the oven, roast vegetables for about 20 -30 minutes or until vegetables are nicely browned and tender. 

 

To serve, combine all the vegetables in one bowl and toss with fresh parsley.

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