Rainbow Roasted Veggies

Colorful roasted veggies with spices
Love these crispy on the outside, creamy on the inside beauties. I roast root vegetables often during fall and this is one of my favorite ways to make them. Love these gorgeous colors!

Ingredients
2 small beets, washed, skin peeled and cubed
1 purple potato, washed, skin peeled and cubed
2 Yukon gold potatoes, washed and cubed
1 sweet potato, washed, skin peeled and cubed
1/2 cup olive oil
Salt (to taste)
Pepper (to taste)
1/4 tsp ground cardamom
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground mace
1/4 tsp ground nutmeg
Pinch of ground clove
1/2 tsp turmeric
2 cloves of garlic, peeled and smashed
Juice of 1/2 lemon
Cilantro for garnish

Directions
Preheat oven to 450°F
In a wide bowl, add 1/4 cup olive oil, the ground spices, salt, pepper, garlic and mix well.
Add all the cubed veggies on to the tray and pour the spice-oil mix on the potatoes
Toss well and sprinkle some lemon and the remaining 1/4 cup oil. Roast the veggies in the oven for about 25-30 minutes. Remove from the oven, sprinkle some fresh pepper and cilantro, if you like
Serve immediately