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.