Roasted Vegetables With Indian Spices Recipe

Name: Roasted Vegetables With Indian Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb potato; 1 lb carrot; 1 lb parsnip; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons mixed ground pepper; 1 3 -5 drops hot sauce or 3 -5 drops Tabasco sauce; 3 tablespoons olive oil; 1 ounce butter, melted; flaked sea salt

Servings: persons

1 lb potato
1 lb carrot
1 lb parsnip
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons mixed ground pepper
1 3 -5 drops hot sauce or 3 -5 drops Tabasco sauce
3 tablespoons olive oil
1 ounce butter, melted
flaked sea salt

1
Preheat the oven to 400F.
2
Mix cumin, coriander, pepper and chillies with the oil and butter.
3
Peel the potatoes, carrots and parsnips and cut into chunks, or halve lengthways.
4
Put in a roasting tin large enough to take them in a single layer.
5
Pour the spice mixture over the vegetables and toss everything together until well coated.
6
Roast for about 1 hour until golden and crisp, turning the vegetables a couple of times during cooking so they brown evenly.
7
Sprinkle with sea salt and serve.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb potato, 1 lb carrot, 1 lb parsnip, 2 teaspoons ground cumin, and more.

Yes, Roasted Vegetables With Indian Spices falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetables With Indian Spices

How did you like this recipe?

Frequently Asked Questions