Roasted Root Vegetables

Ingredients:

• 6 very small purple potatoes (about 1 + 1/4 lbs), cut into 1-inch-thick wedges
• 4 very small sweet potatoes (about 1 + 1/4 lbs), cut into 1-inch-thick wedges
• 2 small red onions, cut into 1-inch-thick wedges
• 2 small delicata squash (about 1 + 1/2 lbs), seeded and sliced into 1/3-inch-thick half-moons
• 4 TBSP olive oil
• 2 TBSP coriander seeds, roughly cracked or smashed
• 1 tsp cumin seeds
• Kosher salt and pepper
• 1/2 lemon
• 2 TBSP honey
• Roughly chopped parsley or cilantro (optional), for serving

Directions:

1. Heat oven to 425°F. Divide potatoes, onions ,and squash between 2 rimmed baking sheets. Drizzle each with 2 tablespoons oil, then season each with half of coriander and cumin and 1/2 teaspoon each salt and pepper. Arrange veggies in an even layer and roast (rotating baking sheets halfway through), until they are golden brown and tender, approximately 20 to 30 minutes.
2. Immediately remove baking sheets and squeeze lemon juice over each.
3. Drizzle each tray with 1 tablespoon honey and gently toss to coat.
4. Transfer vegetables to platter and sprinkle with parsley or cilantro, if desired.