Oven Roasted Vegetables - Master recipes

Ingredients

• 1 medium red onion, cut into 3/4-inch wedges -
• 1 large bulb fennel, core removed and cut into 3/4-inch wedges -
• 1 small (6 ounces) sweet potato, cut into 3/4-inch cubes -
• 2 small (8 ounces) waxy potatoes, cut into 3/4-inch cubes -
• 2 medium carrots, cut in half lengthwise and cut into 1-inch pieces -
• 2 cloves garlic, roughly chopped -
• 2 tablespoons extra virgin olive oil -
• 1 teaspoon kosher salt -
• 1/2 teaspoon ground cumin -
• 1/2 teaspoon ground coriander -
• 1/2 teaspoon ground turmeric -
• 1/2 teaspoon paprika -
• 1/4 teaspoon red pepper flakes -