Our Wine Country | LCBO

Roasted Roots Indian-Style

Roasted Roots Indian-Style

Exotic spicing gives a kick of flavour to these easy to fix roasted vegetables.

Ingredients:

  • 3 large parsnips, cut into chunks
  • 3 large carrots, cut into chunks
  • 3 cups (750 mL) cubed butternut squash
  • 1 red onion, cut into chunks
  • 6 cloves garlic, peeled
  • ¼ cup (60 mL) olive oil
  • 1 tbsp (15 mL) coriander seeds, coarsely crushed
  • 1 tsp (5 mL) cumin seeds, coarsely crushed
  • 1 tsp (5 mL) turmeric
  • ¼ tsp (1 mL) hot pepper flakes
  • Kosher salt and black pepper
  • 1 tbsp (15 mL) finely chopped mint
  • 1 tbsp (15 mL) finely chopped cilantro

Directions:

  1. Preheat oven to 400ºF (200ºC). In large roasting pan, toss together all the ingredients, except mint and cilantro. Roast, uncovered and stirring occasionally, until tender, about 40 minutes. Spoon into a serving dish and sprinkle with mint and cilantro.

Serves 6