An easy, hassle free yet delectable recipe, that will have everyone in your family asking for more vegetables….and yes, even the crispy broccoli !
I was at the grocery store debating whether I should get yams or sweet potatoes for my kandamool. A friendly woman was getting yams when she asked me if I had a recipe for roasted veggies. And before I knew it, I had so many vegetables in my shopping cart, for both the kandamool and the oven roasted veggies! I love both and I was hungry 😉
Roasting vegetables and root vegetables or tubers, really brings out their deep flavor. And with the help of the right spices and seasonings, they are a treat! In some parts of India, vegetables are spiced, dredged in flour and shallow fried. I feel that roasting them satisfies my hankering for these shallow fried vegetables, called kachrya.
You can use your favorite veggies for this. I love root vegetables, so I got some Spanish root vegetables, yam, sweet potato,purple turnip, Brussel sprouts, broccoli and the sweet dumpling squash. With minimal prep work, the vegetables are ready for roasting, which makes it very easy to make. Also they can be prepped in advance and roasted just before dinner!
I started by preheating the oven to 425 degrees. The roasting time will depend on how big or thick you like your veggies. Since I like Spanish roots and was thinking of the yummy chips I love so much, I cut the veggies a little smaller, about ¼ inch thick. So my baking time was just 30 minutes. If you like the veggies a little thicker, the baking should take about 40 to 45 minutes.
Toss them in the extra virgin olive oil and the right spices and they are ready to roast! The resulting flavor is simply outstanding! In my opinion, this is the best way to eat broccoli too! It has tender stems and crispy baked florets. Yummy!
Lay out the veggies in a single tier on the baking trays/sheets. I had two greased trays.
Roasted Vegetables with Garam Masala
These are the vegetables and tubers that I used-
- 1 small sized name blanca, peeled and sliced
- 1 medium sized malanga lila, peeled and sliced
- 1 medium sized yam, peeled and diced
- 1 medium sized sweet potato (white yam)
- 1 big carrot, peeled and sliced vertically into 4 slices
- 1 small purple turnip, trimmed and sliced
- 6~8 small sized brussel sprouts
- About 1 cup of broccoli florets with stems
For the seasoning
- 1½ tablespoons extra virgin olive oil + ½ tablespoon for greasing the baking trays
- 2 garlic cloves, grated
- 1 teaspoon roasted coriander seed powder
- ¾ teaspoon store bought garam masala (with no chili powder added to it)
- 1 tablespoon Tajin brand Mexican seasoning blend or a mixture of medium red chili powder+ black pepper + amchoor (dry mango powder) to taste
- Kosher salt to taste
To make the Roasted Vegetables with Garam Masala-
- Preheat the oven to 425 degrees Fahrenheit. Grease two baking trays or sheets with the ½ tablespoon of olive oil.
- In a bowl, simply combine all the prepared vegetables with the 1½ tablespoons oil and all the seasonings.Toss to coat.
- Bake for about 30 minutes.
- If you like a dipping sauce with it, make a quick dipping sauce of Greek yogurt+ Sriracha sauce +1/2 teaspoon of roasted coriander seed powder+ salt and sugar to taste.
Enjoy the warm and scrumptious fall vegetables!