Name: Lemon and Cumin 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 tablespoon lemon zest; 1 teaspoon ground cumin

Lemon and Cumin Xinjiang-Style Roasted Root Vegetables

Zesty citrus with earthy cumin notes

32 minutes4 servings

Method

Add lemon zest and cumin 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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