Indian Spiced Roasted Vegetables
A delicious and healthy dish made by roasting a blend of seasonal vegetables with aromatic Indian spices.
Ingredients
Vegetables
- 2 cups Carrots, chopped Cut into wedges or sticks
- 2 cups Cauliflower florets Break into bite-sized pieces
- 2 cups Bell peppers, diced Any color will work
- 2 cups Sweet potatoes, cubed Peel and cut into even cubes
Spice Mix
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- ½ teaspoon Red chili powder Or adjust to taste
Other Ingredients
- 3 tablespoons Olive oil For tossing vegetables
- 1 teaspoon Salt To taste
- ¼ cup Fresh cilantro, chopped For garnishing
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Wash and prepare the vegetables, cutting them into uniform sizes for even roasting.
- In a large mixing bowl, combine the vegetables with olive oil, salt, and the spice mix.
- Toss the vegetables until evenly coated with oil and spices.
Roasting
- Spread the coated vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until golden and tender.
Serving
- Remove from the oven, and let cool slightly before garnishing with fresh cilantro.
- Serve warm as a side dish or as part of a larger meal.
Notes
Feel free to use any combination of seasonal vegetables. Adjust the spices according to your taste preference. These roasted vegetables pair well with yogurt sauces and are great for meal prep.