Taste of India Roasted Root Vegetables

Though not a traditional Indian dish, the spices used on these roasted vegetables are full of Indian flavors.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 210 Calories

Ingredients

• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon ground coriander
• 1 pinch salt and freshly ground black pepper to taste
• 4 tablespoons extra-virgin olive oil
• 3 carrots, peeled and chopped into 1-inch pieces
• 1 medium red onion, cut into 8 wedges
• 3 parsnips, peeled and cut into 1-inch chunks
• 3 medium beets, peeled and cut into 1/2-inch cubes
• 1 medium sweet potatoes, peeled and cut into 1-inch pieces
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon cayenne pepper, or to taste
• 0.25 teaspoon garlic powder

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step 2

Combine red onion, carrots, parsnips, beets, and sweet potato in a large bowl. Toss vegetables with olive oil.

Step 3

Combine ginger, coriander, cumin, turmeric, garlic, cayenne, salt, and pepper in a small bowl. Sprinkle spice mix over the vegetables and toss to coat evenly. Spread vegetables out evenly on the prepared baking sheet.

Step 4

Roast on the center rack of the preheated oven until beet pieces can easily be pierced with a fork, about 40 minutes.

Step 5

Garnish with fresh cilantro. Serve warm or at room temperature.