Taste of India Roasted Root Vegetables
Description
Though not a traditional Indian dish, the spices used on these roasted vegetables are full of Indian flavors.
Ingredients
•
1 medium red onion, cut into 8 wedges
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3 carrots, peeled and chopped into 1-inch pieces
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3 parsnips, peeled and cut into 1-inch chunks
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3 medium beets, peeled and cut into 1/2-inch cubes
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1 medium sweet potatoes, peeled and cut into 1-inch pieces
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4 tablespoons extra-virgin olive oil
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1 teaspoon ground ginger
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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1/2 teaspoon ground turmeric
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1/4 teaspoon garlic powder
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1/4 teaspoon cayenne pepper, or to taste
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1 pinch salt and freshly ground black pepper to taste
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2 tablespoons chopped fresh cilantro
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2
Combine red onion, carrots, parsnips, beets, and sweet potato in a large bowl. Toss vegetables with olive oil.
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.
4
Roast on the center rack of the preheated oven until beet pieces can easily be pierced with a fork, about 40 minutes.
5
Garnish with fresh cilantro. Serve warm or at room temperature.