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.

Throw in oven, and roast for 35-45 minutes -checking on them often- about every 10 minutes to stir so sides don’t get burned. I do like to get the vegetables nice and browned though. Whatever you prefer!

Once roasted, remove from oven and sprinkle with fresh parsley and lime juice. Serve hot.