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Roasted root vegetables in a bowl

Roasted Root Vegetables with Smoked Paprika, Coriander & Thyme

40 min

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.