ROASTED VEGETABLES WITH INDIAN SPICES

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Roasted Vegetables With Indian Spices image

Brings a wonderful smell when roasting. Goes well with brisket or chicken. Personally I like it as it is, without meat or fish. I usually serve it over cous-cous.

Provided by Chef Dudo

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb potato
1 lb carrot
1 lb parsnip
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons mixed ground pepper
3 -5 drops hot sauce or 3 -5 drops Tabasco sauce
3 tablespoons olive oil
1 ounce butter, melted
flaked sea salt

Steps:

  • Preheat the oven to 400F.
  • Mix cumin, coriander, pepper and chillies with the oil and butter.
  • Peel the potatoes, carrots and parsnips and cut into chunks, or halve lengthways.
  • Put in a roasting tin large enough to take them in a single layer.
  • Pour the spice mixture over the vegetables and toss everything together until well coated.
  • Roast for about 1 hour until golden and crisp, turning the vegetables a couple of times during cooking so they brown evenly.
  • Sprinkle with sea salt and serve.

Nutrition Facts : Calories 246.4, Fat 11.3, SaturatedFat 3.5, Cholesterol 10.2, Sodium 99.9, Carbohydrate 35.3, Fiber 8.1, Sugar 7.9, Protein 3.5

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