Coriander and Citrus Roasted Winter Vegetables

These winter vegetables can be served as a main meal or side dish. They will last in your fridge for 3 – 4 days and makes great toppings for salads, in a wrap or eaten cold as a snack. Wheat and Dairy Free

Serves 6

1 red beet peeled and cut into 6 wedges
1 acorn squash, halved and seeded – each half cut into 6 wedges
2 parsnips and 2 carrots, peeled - each half cut crosswise into 6 slices
1 rutabaga, peeled and cut into 12 wedges
1 garnet yam, peeled and cut into 8 slices
6 shallots, peeled and halved
12 garlic cloves, peeled
2 Tbsp. coriander seeds
1 Tbsp. each of grated lemon and orange rind
6 Tbsp. extra virgin olive oil
Unrefined Sea Salt and black pepper to taste
1 lemon, cut into wedges


PREHEAT oven to 375˚F (190˚C)
GREACE a large cooking sheet, or roasting pan, with oil
PLACE coriander seeds in small skillet and
HEAT until darkened in colour and fragrant, about 4 minutes
GRIND in spice mill or crush with mallet
ADD crushed coriander and citrus rind to olive oil
COMBINE all vegetables, except red beet, in a large bowl
TOSS with oil mixture saving 1 Tbsp. for red beets
TURN vegetables out onto baking sheet or roasting pan,
PLACING red beets to one side (so as not to colour the rest of veggies red)
ADD generous amount of coarse salt and black pepper
ROAST for 30 minutes, then gently STIR and continue to
ROAST until vegetables are tender, about 30 – 45 minutes longer
TRANSFER to platter and SERVE with lemon wedges