Roasted Vegetables With Indian Spices

Submitted by Chef Dudo

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 lb potato
• 1 lb carrot
• 1 lb parsnip
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons mixed ground pepper
• 1 3 -5 drops hot sauce or 3 -5 drops Tabasco sauce
• 3 tablespoons olive oil
• 1 ounce butter, melted
• flaked sea salt

directions

1. Preheat the oven to 400F.
2. Mix cumin, coriander, pepper and chillies with the oil and butter.
3. Peel the potatoes, carrots and parsnips and cut into chunks, or halve lengthways.
4. Put in a roasting tin large enough to take them in a single layer.
5. Pour the spice mixture over the vegetables and toss everything together until well coated.
6. Roast for about 1 hour until golden and crisp, turning the vegetables a couple of times during cooking so they brown evenly.
7. Sprinkle with sea salt and serve.