Spice Up Your Life! Indian-Spiced Roasted Vegetables

I don’t know about everyone else, but this is the time of year when I start to fantasize about all the seasonal produce I’ll be eating… in JUNE. This is the time of year when I start to feel uninspired when it comes to cooking and sick of all my recipes. This is the February slump.

So when my boys started refusing to eat our beloved roasted vegetables, I knew something had to be done. First I started tried cutting the veggies differently. Who was I kidding? Then I tried the parmesan trick. No good. So last night I decided to try the heavily-spiced approach. I made a chicken curry in the slow cooker and roasted up a mix of vegetables with Indian spices. It was flat out awesome. Not only that, the whole bowl of veggies disappeared! One son decided he liked them so much, he’d just skip the chicken altogether. The other, cleaned his plate with murmurs of “mmmm. Cauliflower….” It was gone so fast I didn’t even have time to take a picture.

So I made more for lunch today. And half the bowl is gone. And only I ate them.

So if you are feeling like you need a new twist, something to make things fun again at dinner time, try these amazing roasted vegetables out.

Indian-spiced veggies

Indian-Spiced Roasted Vegetables

Jessica Braider
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Sides
Servings 4

Ingredients
  

  • 1 head of broccoli cut into florets and stems peeled and cut into small bite-sized pieces (Cauliflower is great, too!)
  • 4 carrots peeled and chopped into small bite-sized pieces
  • 4 parsnips peeled and chopped into small bite-sized pieces
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon cumin seeds could also use ground cumin
  • Sea salt and freshly ground pepper
  • 2-3 tablespoons oil olive or coconut
  • 1 teaspoon fresh ginger peeled and finely grated

Instructions
 

  • Preheat the oven to 450. Peel and chop the vegetables. Put all the vegetables into a bowl, add the coriander, turmeric, curry powder, cumin, salt and pepper. Add the oil and toss to coat. Spread the vegetables on a baking sheet in a single layer. Roast for 20 minutes, or until just tender. Put into a bowl and toss with freshly grated ginger. Serve warm or at room temperature.

 

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