Name: Cinnamon and Cardamom Xinjiang-Style Roasted Root Vegetables
Total time: 32 min
Yield: 4 servings
Cuisine: Xinjiang Chinese
Ingredients: 4 medium beets, peeled and cut into 1-inch cubes; 2 medium turnips, peeled and cut into 1-inch cubes; 1 rutabaga, peeled and cut into 1-inch cubes; 4 carrots, peeled and cut into 1-inch sticks; 1 large onion, cut into 1-inch wedges; 3 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup chopped walnuts; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom

Cinnamon and Cardamom Xinjiang-Style Roasted Root Vegetables

Warm spice blend with sweet undertones

32 minutes4 servings

Method

Add cinnamon and cardamom to the bowl with other ingredients before mixing.
Preheat oven to 200°C (390°F).
In a large bowl, toss beets, turnips, rutabaga, carrots, and onions with olive oil, cumin, paprika, salt, and pepper.
Spread vegetables in a single layer on a baking sheet. Roast for 25 minutes, stirring once halfway through.
Sprinkle with walnuts and toss gently. Return to oven for 5 more minutes until vegetables are tender and slightly caramelized.
Serve warm as a colorful, spiced side dish.

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