I make a big batch of roasted vegetables almost every week. I love having them around for quick salads, quesadillas, and side dishes. However to keep things interesting, I like to switch up the veggies and spices so I don't get bored. Recently I decided to roast Brussels sprouts, turnips, and carrots with some paprika and cumin and loved the results. The root vegetables get slightly sweet during roasting, especially with the addition of the apple cider vinegar, and the paprika and cumin add some smokiness as well.
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Paprika and Cumin Roasted Vegetables
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Preheat the oven to 425 degrees. Toss the vegetables with olive oil, paprika, cumin, salt, and pepper.
Place on a baking sheet sprayed with cooking spray in a single layer. Roast for 25-30 minutes, shaking a few times during cooking, until vegetables are tender and cooked through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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