Roasted Root Vegetables With Smoked Paprika, Coriander and Thyme

Roasted Root Vegetables With Smoked Paprika, Coriander and Thyme

4

Servings

50 mins

Total cook time

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Main

  • 2 pre-prepared packs of Autumn Sunset Blend root vegetables, chopped (carrots, beets, parsnips)
  • 3 sprigs fresh thyme
  • ¼ cup extra-virgin olive oil
  • 1 heaping tablespoon smoked paprika
  • 1 teaspoon whole coriander, cracked, or ¾ teaspoon ground coriander
  • Sea salt and freshly ground black pepper
  • ¼ cup finely chopped fresh parsley
  • Flaky salt, for finishing
  • Oil-cured black olives, roughly chopped for topping (optional)

Cooking Instructions

Step 1

Preheat the oven to 400°F. Toss the vegetables, thyme, olive oil, salt, pepper and spices together in a large bowl. Spread out on a baking sheet. Cover loosely with aluminum foil and roast until the vegetables are tender but with just a little browning, about 40 minutes, removing the foil half-way-through and stirring with a wooden spoon as needed to get even browning.

Step 2

Remove from the oven and transfer to a platter. Season generously with flaky salt and olives if using, and sprinkle with parsley. Serve warm.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe