Spiced Roasted Root Vegetables
Ingredients
- 1 pound carrots (peeled and cut into 3-inch pieces)
- 1 pound parsnips (peeled and cut into 3-inch pieces)
- 1 red onion (large, peeled and cut into 16 wedges (leave the root end intact))
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1 teaspoon. cumin seeds
- 1/2 teaspoon black pepper
- 2 teaspoons red wine vinegar
- 1/4 cup fresh cilantro (roughly chopped)
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