ROASTED INDIAN-SPICED VEGETABLES
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
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
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
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
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
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
More about "roasted vegetables with indian spices recipes"
INDIAN-SPICED ROASTED VEGETABLES | COOK SMARTS
From mealplans.cooksmarts.com
Total Time 40 minsCalories 645 per serving
- Divide and spread vegetables out onto two sheet pans. Cover tightly with foil and roast for 10 minutes
- Mix spices, brown sugar, and cooking oil in a small bowl. Open, rinse, and drain garbanzo beans
- After vegetables have roasted for 10 minutes, take off foil and add garbanzo beans and peas. Toss everything with spice mixture. Sprinkle generously with salt and pepper, and roast in the oven uncovered for an additional 10 to 15 minutes, shaking midway through
INDIAN SPICED ROASTED VEGETABLES {VEGAN} - ITS YUMMI
From itsyummi.com
4.7/5 (3)Calories 79 per servingTotal Time 1 hr 5 mins
- Preheat oven to 325?F /170?C. Place all the vegetables and bay leaves into a large mixing bowl.
- Mix the water, oil, lemon juice, turmeric, paprika, cumin, salt and pepper together and pour over the vegetables. Mix to combine ensuring they are evenly coated in the liquid.
- Place in oven and roast for 60-75 minutes, or until cauliflower is golden and caramelized. If you prefer your vegetables more moist, reduce cooking time to 50-60 minutes.
15 BEST SEASONINGS FOR VEGETABLES WITH INFOGRAPHIC AND …
From spiceitupp.com
ROASTED INDIAN-SPICED VEGETABLES AND CHICKPEAS WITH …
From splendidtable.org
ROASTED VEGETABLE MASALA (LOW CARB) - LOW CARB MAVEN
From lowcarbmaven.com
ROASTED INDIAN-SPICED VEGETABLES WITH LIME-CILANTRO …
From purewow.com
INDIAN SPICED ROAST CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
ROAST VEGETABLES WITH INDIAN SPICES AND CUCUMBER RAITA …
From saga.co.uk
50 EASY SIDE DISHES | THE BEST SIDE DISH RECIPES & IDEAS | RECIPES ...
From foodnetwork.com
Author By
INDIAN-SPICED ROASTED SQUASH SOUP RECIPE | MYRECIPES
From myrecipes.com
INDIAN-STYLE CAULIFLOWER RECIPE | BON APPéTIT
From bonappetit.com
ROASTED CAULIFLOWER RECIPE WITH INDIAN SPICES - COOKIN' CANUCK
From cookincanuck.com
COCONUT OIL ROASTED VEGETABLES WITH INDIAN SPICES
From healthybeat.com
SLOW ROASTED CHICKEN IN INDIAN SPICES... BHUNA MURGH
From koplorecipes.blogspot.com
SEARED SALMON WITH CREOLE-ROASTED ROOT VEGETABLES RECIPE
From today.com
INDIAN VEGETABLES: QUICK & HEALTHY VEGETABLE SABJI
From pickyeaterblog.com
EASY ROASTED CAULIFLOWER WITH INDIAN SPICES - THE YUMMY LIFE
From theyummylife.com
ROASTED VEGETABLES RECIPE - ETSY
From etsy.com
ROASTED POTATOES WITH NORTH INDIAN SPICES RECIPE | MYRECIPES
From myrecipes.com
FENNEL PORK CUTLETS WITH APPLES & ONIONS
From cookedandloved.com
VEGAN CURRIED ROAST VEGETABLES RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
You'll also love