Roasted Vegetables With Indian Spices Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine red onion, carrots, parsnips, beets, and sweet potato in a large bowl. Toss vegetables with olive oil.
• 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.
• Roast on the center rack of the preheated oven until beet pieces can easily be pierced with a fork, about 40 minutes.
• Garnish with fresh cilantro. Serve warm or at room temperature.

Steps:

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

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
• Roast in the preheated oven until tender, about 10 minutes.