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.
If you like spicy food, check out our latest Easy Spicy Shakshuka Recipe. Breakfast or lunch for under 5 minutes of work with just one pan!!
Indian-Spiced Roasted Vegetables
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.
Tried it last night and it was gone in 5 minutes.
Next time I will make a double order.
This is so good and so easy to elevate the flavor of roasted veggies!
hi… just had to let you know, ur recipe was totally delicious. I made two batch on the same day. Couldn’t stop eating 😋. thank you. Everyone loved it.
I was craving spice and grilled vegetables. This is the most delicious recipe, and I had to make a second batch right away as we were tasting so much there wasnt enough left to serve!!!
Thank you
I did add some Garam masala to the spices thought!
Prize winning recipe !