Roasted Root Vegetables with Cumin, Dates & Crispy Sage

Roasted Root Vegetables with Cumin, Dates & Crispy Sage

INGREDIENTS:


  • 1 lb mixed root vegetables (carrots, beets, parsnips, turnips), cut into 1-inch pieces

  • 3 tablespoons Aroma olive oil

  • 1 tablespoon cumin seeds, toasted

  • 1/2 teaspoon coriander seeds, toasted

  • 1/4 teaspoon cayenne pepper

  • Sea salt and cracked black pepper

  • 1/2 cup Medjool dates, pitted and halved

  • 12-15 fresh sage leaves

  • 2 tablespoons Aroma honey

  • 1 tablespoon red wine vinegar

  • Pomegranate seeds (optional)

  • Greek yogurt for serving


INSTRUCTIONS:


  1. Preheat oven to 425°F.

  2. Toast cumin and coriander seeds in a dry skillet for 1 minute. Crush coarsely with the back of a spoon.

  3. Toss root vegetables with 2 tablespoons Aroma olive oil, toasted spices, cayenne, salt, and pepper.

  4. Spread on a baking sheet and roast for 20 minutes. Stir in dates and roast another 10-15 minutes until vegetables are caramelized and tender.

  5. Meanwhile, fry sage leaves in remaining 1 tablespoon Aroma olive oil until crispy (about 30 seconds per side). Drain on paper towels.

  6. Whisk Aroma honey with red wine vinegar in a small bowl.

  7. Toss roasted vegetables and dates with honey-vinegar mixture. Top with crispy sage and pomegranate seeds if using.

  8. Serve warm with a dollop of Greek yogurt on the side.