Spiced roasted vegetables

Spiced roasted vegetables

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"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 👌
25
min.
Preparation
50
min.
Baking
0
min.
Resting

Ingredients

Servings2
swede
carrots
tsp
chili flakes
pinch
chili powder
tbsp
yeast extract
tbsp
brown sugar
tsp
coriander seed
½ tsp
mustard seeds
cardamom pods
tsp
fenugreek leaves
tbsp
vegetable oil
lemon
½ tsp
cumin seeds

Utensils

mortar and pestle, cutting board, knife, baking sheet, spoon

  • Step 1/4

    • tsp chili flakes
    • pinch chili powder
    • tsp coriander seed
    • ½ tsp mustard seeds
    • cardamom pods
    • tsp fenugreek leaves
    • 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

    • swede
    • 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.

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