roasted vegetables with cumin & lime

Simplicity. Simplicity. Simplicity.

This is the perfect example of a weeknight dinner in my house. Roasted vegetables with herbs and spices - paired with a quick grain I whip up on the stove while the oven is hard at work.

The less time I spend prepping and dirtying dishes, the more time and I can enjoy the evening and relax.

I like to double up this recipe so that there are plenty of leftovers for a grain bowl lunch the next day.

SERVINGS: 2-3

PREP TIME: 5 MINUTES

BAKE TIME: 35-45 MINUTES

INGREDIENTS:

3 tbsp sunflower oil (or any high heat cooking oil - avocado, safflower, grapeseed)

1 sweet potato, rinsed and chopped into 1/2 inch cubes

2 handfuls of green beens, rinsed and chopped in half

1 red onion, quartered (try not to separate out all the layers of the red onion - try to keep them somewhat together so that they don’t burn as easily)

2 tsp cumin seeds

1 tsp salt

1/4 cup parsley, rinsed and chopped

1 lime, juiced

DIRECTIONS

Preheat oven to 400 degrees.

Toss sweet potato, green beans and red onion onto large roasting pan. Drizzle with oil (add more as needed- they should be well coated)

Sprinkle with salt and cumin seeds. Toss with clean hands until the vegetables feel well coated with oil and spices.