Autumn Glow Veggie Roast

These root vegetables are tossed in a fragrant blend of paprika, cumin, cinnamon, and fresh rosemary, ready to roast to golden perfection. Simple, hearty, and bursting with flavor.

Prep Time: 15 mins | Total Time: 55 mins | Serves: 4

Ingredients

For the Root Vegetables

• 1 large sweet potato, peeled and cubed

  
  

• 1 large carrot, peeled and cubed
  

• 2 large turnips, peeled and cubed
  

• 1 red onion, sliced into wedges
  

• 1 cup Brussels sprouts, halved
  

• 1 cup chickpeas, drained and rinsed, or tofu cubes

For the Seasoning

• 3 tablespoons olive oil
  

• 1 teaspoon paprika
  

• 1 teaspoon ground cumin
  

• ½ teaspoon ground cinnamon
  

• Salt and pepper, to taste
  

• 1 sprig fresh rosemary, leaves roughly chopped
  

• 1 tablespoon fresh thyme leaves

Instructions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a large mixing bowl, combine the sweet potato, carrot, turnips, red onion, and Brussels sprouts. If including protein, add the chickpeas or tofu cubes.

Step 3

Drizzle the olive oil over the vegetable mixture. Sprinkle with paprika, cumin, cinnamon, salt, pepper, rosemary, and thyme. Toss everything well to ensure even coating.

Step 4

Spread the seasoned mixture evenly on the sheet pan in a single layer.

Roast in the oven for 30–40 minutes, flipping halfway through, until the vegetables are tender and golden brown at the edges.

Step 5

Once the vegetables are roasted, transfer them to a serving platter.