Best Roasted Vegetables With Indian Spices Recipes

ROASTED INDIAN-SPICED VEGETABLES

Roasted Indian-Spiced Vegetables image

These Indian-inspired roasted vegetables have a pop of flavor and a hint of heat from the aromatic and well-known Indian spice blend, garam masala. If you cannot find garam masala in the international section of your grocery store or ethnic market, there are many recipes available online to make your own.

Provided by France C

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
2 teaspoons garam masala
1 teaspoon salt
2 medium potatoes, peeled and cut into 1-inch cubes
2 cups cauliflower florets
1 medium yellow onion, cut into 1/2-inch wedges
2 tablespoons minced cilantro

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle with oil mixture and toss to coat. Spread vegetables out on the prepared baking sheet.
Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.

Nutrition Facts : Calories 198.7 calories, Carbohydrate 24.5 g, Fat 10.5 g, Fiber 4.5 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 607.3 mg, Sugar 3.2 g

TASTE OF INDIA ROASTED ROOT VEGETABLES

Taste of India Roasted Root Vegetables image

Though not a traditional Indian dish, since there is no sauce, the spices used on these roasted vegetables may remind you of Indian flavors. Your favorite recipe for tikka masala would be nice to serve with this, along with some white rice and naan. Dial back the heat, if you like, or bring it, with an extra dash or two of cayenne--your choice!

Provided by Bibi

Categories Side Dish Vegetables Sweet Potatoes

Time 1h10m

Yield 6

Number Of Ingredients 14

Ingredients

1 medium red onion, cut into 8 wedges
3 carrots, peeled and chopped into 1-inch pieces
3 parsnips, peeled and cut into 1-inch chunks
3 medium beets, peeled and cut into 1/2-inch cubes
1 medium sweet potatoes, peeled and cut into 1-inch pieces
4 tablespoons extra-virgin olive oil
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper, or to taste
1 pinch salt and freshly ground black pepper to taste
2 tablespoons chopped fresh cilantro

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine red onion, carrots, parsnips, beets, and sweet potato in a large bowl. Toss vegetables with olive oil.
Combine ginger, coriander, cumin, turmeric, garlic, cayenne, salt, and pepper in a small bowl. Sprinkle spice mix over the vegetables and toss to coat evenly. Spread vegetables out evenly on the prepared baking sheet.
Roast on the center rack of the preheated oven until beet pieces can easily be pierced with a fork, about 40 minutes.
Garnish with fresh cilantro. Serve warm or at room temperature.

Nutrition Facts : Calories 210.3 calories, Carbohydrate 30.1 g, Fat 9.6 g, Fiber 7.3 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 112.3 mg, Sugar 10.3 g

ROASTED VEGETABLES WITH INDIAN SPICES

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

Ingredients

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