Autumnal Spice-Infused Roasted Vegetables
This dish features a medley of seasonal vegetables roasted with a warm, aromatic spice blend that enhances their natural sweetness and creates a tender, caramelized final texture. The spices are toasted and mixed into oil, then tossed with the vegetables before roasting to produce a flavorful, fragrant side dish.
Equipment
- Baking sheet
- Mixing bowl
Ingredients
- 2 tablespoons olive oil for roasting and spice coating
- 1 teaspoon dried cinnamon toasting brings out aroma
- 1/2 teaspoon ground ginger adds warmth and slight spiciness
- 1/4 teaspoon ground cloves for depth of flavor
- 1 pinch sea salt to enhance spice blend
- 4 cups mixed seasonal vegetables such as sweet potatoes, carrots, parsnips, butternut squash
Instructions
- Toast the cinnamon in a dry skillet over low heat until fragrant, about 1 minute, stirring constantly to prevent burning.
- Combine the toasted cinnamon, ground ginger, ground cloves, sea salt, and olive oil in a mixing bowl. Whisk together until the spices are evenly incorporated into the oil, creating a warm, aromatic paste.
- Peel and chop the seasonal vegetables into uniform pieces, about 1 to 2 inches long, to ensure even roasting.
- Pour the spice-infused oil over the chopped vegetables and toss thoroughly to coat each piece in the warm spice mixture.
- Spread the coated vegetables evenly on a baking sheet in a single layer, allowing space for caramelization.
- Roast the vegetables in a preheated oven at 400°F (200°C) for about 30-35 minutes, until they are tender and caramelized on the edges, with a fragrant aroma filling the kitchen.
- Remove from the oven and sprinkle with a little extra sea salt if desired, then gently toss to combine.
- Transfer to a serving dish and enjoy the warm, spiced vegetables while they are still hot and fragrant.
Notes
Feel free to customize the vegetable mix based on seasonal availability. Adjust spice levels to taste by adding more ginger or cloves if desired.