Usha Singh

In order for me to satisfy my palette during the cold weather, i find that i need to eat food that is well spiced and flavoured, and by spiced i definitely do not mean laden with chili. This roast vegetable dish is a wonderful example of just that, it has all the warmness of the aromatic spices and it is one of those dishes that fall into the “comfort food” category. I generally  serve it with some humus, that flavoured with crushed cumin, and a nice crusty bread.

Roast Vegetables

4baby potatoes

2 sweet potatoes (cut into the same size as the potatoes)

3 small pieces butternut (cut into the same size as potatoes)

2 medium carrots (cut into the same size as potatoes)

8 medium size cauliflower florets

6 medium size broccoli florets

35ml cooking oil

3ml garlic flakes

5ml roughly crushed aniseed

7ml roughly crushed cumin seeds

5ml roughly crushed coriander seeds

5ml -10ml crushed chilli flakes

10ml salt

5ml dry mango powder

Method

Halve the potatoes and place in a large mixing bowl and add the sweet potatoes, butternut, carrots, and cauliflower and broccoli florets.

  1. Heat the oil in a small frying pan, and add all the seed spices and allow the aroma to arise and then remove from heat and add the chilli flakes, salt and dry mango powder
  2. Pour this oil mixture over the vegetables and mix thoroughly and allow to marinate for about 30minutes
  3. Pre heat oven to 180
  4. Empty the vegetable mixture into a baking tray (ensuring you get all the oil into the baking tray, cover with foil and make a small incision on the foil to allow steam to escape
  5. Place the tray in the oven and allow to bake for about 35-45minutes, or until root vegetables are tender
  6. Remove from oven and serve as a warm salad with some crusty bread and humus

 

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