Spiced roasted vegetables

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Difficulty

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

Ingredients

Servings:-6+
swede
carrots
1 tsp chili flakes
1 pinch chili powder
½ tbsp yeast extract
½ tbsp brown sugar
1 tsp coriander seed
1½ tsp mustard seeds
cardamom pods
2 tsp fenugreek leaves
2 tbsp vegetable oil
lemon
1½ tsp cumin seeds

Utensils

  • mortar and pestle
  • cutting board
  • knife
  • baking sheet
  • spoon
  • Step 1/4

    • 1 tsp chili flakes
    • 1 pinch chili powder
    • 1 tsp coriander seed
    • 1½ tsp mustard seeds
    • cardamom pods
    • 2 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
    • 1½ 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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