Cumin Seed Roasted Root Vegetables

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Cumin Seed Roasted Root Vegetable Recipe by Homespun Web-1978.jpg

As a chef, Jason has been utilizing Fresh Harvest for Homespun, and we recently started getting the weekly deliveries to our home. It’s been perfect timing, given the pandemic. We can customize our order adding on essentials like milk and eggs or “extras” like baked goods or artisan goods. We’ve received the Georgia Grown box for two weeks and loved the variety of seasonal offerings. This roasted root vegetable recipe features seasonal produce from our Fresh Harvest box.

Cumin Seed Roasted Root Vegetable Recipe by Homespun Web-1991.jpg

If you’d like to try Fresh Harvest, click the referral button below.

Note: All orders for the following week must be made by Friday at 2 pm.

Print Recipe | Yields 4-6 Servings 

INGREDIENTS

  • 1 # Rutabaga, dice

  • 8 oz or small bunch Hakurei Turnips, cut in half lengthwise

  • 8 oz or small bunch Baby Carrots, cut in half lengthwise

  • 5 cloves garlic

  • 1 cup Shiitake Mushrooms

  • 2 cups Mammoth Spinach 

  • ¼ cup Sherry Vinegar

  • ¼ cup Honey*

  • 3 T Coconut Oil

  • 1-2 T Cumin Seed

  • Black Pepper

  • Sea Salt

OPTIONAL GARNISH

  • Fresh Herbs- Parsley & Thyme

PROCEDURE

  • Preheat the oven to 375 F.

  • In a large cast iron or skillet begin to heat coconut oil on medium heat. Once the pan is hot, add rutabagas, hakurei turnips, baby carrots, and whole garlic cloves. Sear for 5-7 minute Stirring every minute or so. Add mushrooms and cook for another minute.  

  • Transfer the pan to the oven for 8-10 minutes or until root vegetables are tender.  

  • In a small mixing bowl add cumin seed, sherry vinegar, honey or coconut sugar. Whisk together and set aside.

  • Remove cast iron skillet from oven, add cumin seed mixture and spinach until it’s wilted.  Season with salt and pepper. 

  • Garnish with chopped parsley and thyme.

CHEF NOTES

  • This is a great side to utilize different types of root vegetables like parsnips, sweet potatoes, celery root. I used what was in season and available at the market. Make your own substitutions accordingly.  

  • You can substitute the honey for maple syrup, brown sugar, agave, or even coconut palm sugar.*