Spiced roasted vegetables
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Community member
"Yes, I know the recipe includes many spices, but this is what gives it so much flavour, without overwhelming the natural sweetness of the vegetables. You can, of course, adjust the spices to your liking. I find that the brown sugar and marmite seems to enhance the sweetness of the vegetables. A perfect side dish for Christmas."
Difficulty
Easy đź‘ŚIngredients
Utensils
mortar and pestle, cutting board, knife, baking sheet, spoon
Step 1/4
- â…“ tsp chili flakes
- â…“ pinch chili powder
- â…“ tsp coriander seed
- ½ tsp mustard seeds
- â…” cardamom pods
- â…” tsp fenugreek leaves
- â…“ 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
- â…“ swede
- â…” 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.