Roasted Vegetables With Indian Spices

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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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