Cinnamon on roasted vegetables sounds like it shouldn't work as well as it does. One tablespoon over a pan of cauliflower, carrots, parsnips, zucchini, and red bell pepper transforms what could be a simple side dish into something warm, slightly sweet, and genuinely interesting. The spice draws out the natural sugars in the vegetables as they caramelize in the oven, creating a depth of flavor that olive oil and salt alone don't achieve. Cinnamon has also been well studied for its role in supporting healthy blood sugar levels, which makes it as practical as it is delicious. Roast everything at 375 for about an hour until golden at the edges, hit the broiler for the final minute if you want extra caramelization, and serve alongside grilled chicken, lean meat, or white fish for a complete meal. Cumin works beautifully here too if you want to take it in a slightly earthier direction.
Love cinnamon? Then you'll love this recipe! Add a little pop to your simple roasted vegetables, hey, maybe go crazy and throw some cumin on top too! You don't have to eat raw veggies all day long. Roast these babies up and treat yourself to a yummy hot dinner!
Shopping List:
- 1 Head of organic cauliflower
- 2 lbs organic carrots (go crazy and throw different colored carrots in your mix)
- 1/2 lb organic parsnips
- 1/2 red onion
- 1 organic zucchini
- 1 organic red bell pepper
- 2 whole organic garlic cloves, pressed
- 1 tablespoon EVOO
- 1 tablespoon organic cinnamon
Directions:
Preheat oven to 375. Chop vegetables to similar sizes, place on a baking sheet, drizzle with olive oil, and sprinkle with cinnamon, garlic, salt, and pepper. Roast until golden and crispy, about 1 hour – throw broil on for the final minute, but keep an eye on your veggies. * Add to your 30-day menu with a lean meat or white fish!