Roasted Root Vegetables With Cumin And Coriander

• 1/2 pound sweet potatoes, or yams peeled and cut into 1-inch pieces
• 1/2 pound parsnips peeled and cut into 1-inch pieces
• 1/2 pound rutabagas peeled and cut into 1-inch pieces
• 1/2 pound turnip peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon cumin ground
• 1 teaspoon coriander ground
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 2 tablespoons cilantro chopped fresh

1. Position a rack in the lower third of the oven and preheat to 400F (200C).
2. In a large bowl, combine the vegetables, olive oil, cumin, coriander and salt.
3. Toss well to coat.
4. Arrange the vegetables in a single layer on a large baking sheet.
5. Roast, stirring or shaking the vegetables every 15 minutes, until tender and evenly browned, about 45 minutes.
6. Sprinkle with the pepper, taste and adjust the seasoning.
7. Transfer to a serving dish and sprinkle with the cilantro.
8. Serve hot or at room temperature.

sweet potatoes, rutabagas, olive oil, cumin ground, coriander ground, salt, black pepper, cilantro

Taken from recipeland.com/recipe/v/roasted-root-vegetables-cumin-c-49029 (may not work)