Taste of India Roasted Root Vegetables

Though not a traditional Indian dish, since there is no sauce, the spices used on these roasted vegetables may remind you of Indian flavors. Your favorite recipe for tikka masala would be nice to serve with this, along with some white rice and naan. Dial back the heat, if you like, or bring it, with an extra dash or two of cayenne--your choice!

• 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
• ¼ teaspoon garlic powder
• ½ teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 pinch salt and freshly ground black pepper to taste
• 4 tablespoons extra-virgin olive oil
• ¼ teaspoon cayenne pepper, or to taste (Optional)
• 2 tablespoons chopped fresh cilantro (Optional)
• 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

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.