Bunker Hills Sand Dune Roasted Vegetable Medley
A warm roasted vegetable dish featuring sweet potatoes, carrots, and parsnips tossed in earthy spices evocative of sand dunes and prairie fields. This general-inspired vegetarian ready in about 45 minutes pairs sweet potatoes, peeled and cubed, olive oil, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups sweet potatoes, peeled and cubed
- 1 1/2 cups carrots, peeled and sliced into 1/2-inch rounds
- 1 1/2 cups parsnips, peeled and sliced into 1/2-inch rounds
- 3 tbsp olive oil
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp smoked paprika
- 1 tsp sea salt
- 4 sprigs fresh thyme sprigs
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. In a large mixing bowl, toss 2 cups peeled cubed sweet potatoes, 1 1/2 cups sliced carrots, and 1 1/2 cups sliced parsnips with 3 tbsp olive oil.
- Step 2: Add 1 tsp ground coriander, 1/2 tsp ground turmeric, 1 tsp smoked paprika, 1 tsp sea salt, and 1/2 tsp black pepper to the vegetables. Toss well until every piece is evenly coated.
- Step 3: Spread the vegetables in a single layer on a large rimmed baking sheet. Tuck 4 sprigs fresh thyme evenly among the veggies.
- Step 4: Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and edges are caramelized and golden.
- Step 5: Remove thyme sprigs and serve warm as a hearty side inspired by the sand dunes and prairie grasses of Bunker Hills.
Frequently asked questions
How long does Bunker Hills Sand Dune Roasted Vegetable Medley take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bunker Hills Sand Dune Roasted Vegetable Medley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Bunker Hills Sand Dune Roasted Vegetable Medley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bunker Hills Sand Dune Roasted Vegetable Medley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bunker Hills Sand Dune Roasted Vegetable Medley?
General vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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