Roasted Root Vegetables with Smoked Paprika, Coriander & Thyme
Recipe by Sarah Copeland of Edible Living
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)
- 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.
- Remove from the oven and transfer to a platter. Season generously with flaky salt and olives if using, and sprinkle with parsley. Serve warm.