Cumin Roasted Vegetables are deliciously spiced mixed veggies that are a perfect meal prep add-on! Plus, you can add them to any wrap or salad or eat them as a meal!Jump to Recipe Print Recipe
Cumin Roasted Veggies are super simple and easy to make, since all you really have to do is chop up some mixed vegetables, which I chose carrots, sweet potatoes, cauliflower, and onions….you know, some of the most filling ones;-) Then toss in some spiced oil of your choice and bake!
Cumin is such a great spice. It provides so much flavor from such a small amount and the flavor is deep, aromatic and warm….check out our Guide to Middle Eastern Spices to learn more about it! But there are tons of recipes to use this spice with, so if you don’t already have it, you definitely need to get some!
When it comes to meal prep, people always want new ideas on recipes to add to their mixes for make ahead lunch and dinners. Well, these veggies and our Spiced Chicken and Tangy Pomegranate Meatballs are all really awesome choices that come together really quick in preparation for a week of meals!
Cumin Roasted Vegetables are deliciously spiced mixed veggies that are a perfect meal prep add-on! Plus, you can add them to any wrap or salad or eat them as a meal!
- 2 cups cauliflower, broken into smaller florets
- 2 cups carrots, chopped in rounds
- 2 cups sweet potato, chopped
- 1 medium onion, sliced
- 1/4 cup olive oil
- 1 teaspoon cumin, ground
- 1 teaspoon salt
- 1 teaspoon lemon pepper
Preheat oven to 400 degrees F. Prepare a parchment lined baking sheet and set aside.
In a large bowl, add all veggies.
In a separate small bowl, add olive oil, cumin, salt and lemon pepper. Stir briskly so the spices are all evenly distributed in the oil and pour all over veggies.
Stir or toss veggies to evenly coat them in oil spice mix.
Spread evenly on to baking sheet and bake for about 30-40 min or until veggies are tender.
Feel free to use any vegetable combinations you like!