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Spiced roasted vegetables
Ingredients
Utensils
mortar and pestle, cutting board, knife, baking sheet, spoon
Step 1/ 4
- ⅓ tsp chili flakes
- ⅓ pinch chili powder
- ⅓ tsp coriander seed
- ½ tsp mustard seeds
- ⅔ cardamom pods
- ⅔ tsp fenugreek leaves
- ⅓ lemon
- mortar and pestle
Preheat the oven to gas 6. Crack open the cardamom pods and place the seeds in a pestle and mortar. Grind with the other spices.
Step 2/ 4
- ⅓ swede
- ⅔ carrots
- ½ tsp cumin seeds
- cutting board
- knife
Chop the carrots into rounds, and the swede (rutabaga) into pieces slightly smaller than bite sized. Quarter the lemon.
Step 3/ 4
- baking sheet
- spoon
Place the vegetables on a baking tray with the oil, and mix. Season well with salt and pepper, and add the yeast extract and brown sugar. Mix in the spice blend. Squeeze a little of the juice from the quartered lemon, and add to the vegetables.
Step 4/ 4
Toss thoroughly, and place in the oven for 20-25 minutes, or until soft and slightly caramelised. Mash, stir into risottos, place on soups or simply enjoy in its own.
Enjoy your meal!
Tags
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