ROASTED VEGETABLES WITH INDIAN SPICES

Roasted Vegetables With Indian Spices image

Provided by Chef Dudo

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