TASTE OF INDIA ROASTED ROOT VEGETABLES
Though not a traditional Indian dish, since there is no sauce, the spices used on these roasted vegetables may remind you of Indian flavors. Your favorite recipe for tikka masala would be nice to serve with this, along with some white rice and naan. Dial back the heat, if you like, or bring it, with an extra dash or two of cayenne--your choice!
Provided by Bibi
Categories Side Dish Vegetables Sweet Potatoes
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine red onion, carrots, parsnips, beets, and sweet potato in a large bowl. Toss vegetables with olive oil.
- Combine ginger, coriander, cumin, turmeric, garlic, cayenne, salt, and pepper in a small bowl. Sprinkle spice mix over the vegetables and toss to coat evenly. Spread vegetables out evenly on the prepared baking sheet.
- Roast on the center rack of the preheated oven until beet pieces can easily be pierced with a fork, about 40 minutes.
- Garnish with fresh cilantro. Serve warm or at room temperature.
Nutrition Facts : Calories 210.3 calories, Carbohydrate 30.1 g, Fat 9.6 g, Fiber 7.3 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 112.3 mg, Sugar 10.3 g
ROASTED ROOT VEGGIES
Baking root vegetables in the oven instead of steaming them in the microwave makes them especially tender. Plus, they give my house a wonderful aroma.-Rebecca Dornfeld, Grass Lake, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Toss all of the ingredients in a large bowl. Transfer to a 15x10x1-in. baking pan coated with cooking spray. , Bake, uncovered, at 425° for 40-50 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 69 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED ROOT VEGETABLES
Pleasantly seasoned with rosemary and garlic, this appealing side dish showcases good-for-you roasted turnips, carrots and potatoes. It's a nice homey addition to our family's holiday meal. -Kerry Sullivan, Maitland, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place the potatoes, carrots, turnips and garlic in a greased 13x9-in. baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat. , Bake, uncovered, at 350° for 35 minutes. Increase temperature to 450°; bake 10-15 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 144mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED ROOT VEGETABLES
Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil
Provided by Rita1652
Categories One Dish Meal
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Place the root vegetables and onion in a roasting pan.
- Toss the vegetables with the olive oil and salt to taste.
- Do not crowd the vegetables.
- Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
- After 30 minutes, scatter the garlic cloves in with the vegetables.
- Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
- Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.
Nutrition Facts : Calories 50.5, Fat 2.8, SaturatedFat 0.4, Sodium 3, Carbohydrate 6, Fiber 0.6, Sugar 1.1, Protein 1
INDIAN ROOT VEGETABLES
Looking at several root vegetables milling around the kitchen, I came up with this recipe that spices up these veggies with typical Indian spices and a few other fun additions. Tomatoes help make a pseudo-gravy. Serve with basmati rice. Reduce number of red peppers to reduce heat-spice, if you can't hack it.
Provided by jesse_todhunter
Categories Side Dish Vegetables Sweet Potatoes
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large lidded frying pan over medium-high heat. Add chiles and mustard seeds to the hot oil, and let crackle for about 15 seconds. Add ginger and garlic and cook until fragrant, about 15 seconds more; do not burn the garlic. Add onion and saute until lightly brown, 3 to 5 minutes. Add chili powder, turmeric, and garam masala; mix well.
- Add yam, sweet potato, and red potatoes to the frying pan with the onion mixture. Stir to spread spices evenly. Cook over medium-high heat for about 3 minutes. Add tomatoes and stir to release juices. Reduce heat to low, cover the pan, and simmer until root vegetables are tender, about 20 minutes.
- Add spinach to the frying pan; cook and stir until wilted, about 2 minutes. Season with salt and garnish with cilantro.
Nutrition Facts : Calories 310.2 calories, Carbohydrate 59.6 g, Fat 6.5 g, Fiber 11.9 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 143 mg, Sugar 7.3 g
More about "taste of india roasted root vegetables food"
ROASTED ROOT VEGETABLES - WIDE OPEN EATS
From wideopeneats.com
INDIAN-SPICED ROOT VEGETABLE CURRY - COOK VEGGIELICIOUS
From cookveggielicious.com
AYURVEDIC ROASTED ROOT VEGGIES - SVASTHA AYURVEDA
From svasthaayurveda.com
ROASTED ROOT VEGETABLES - TASTE OF THE SOUTH MAGAZINE
From tasteofthesouthmagazine.com
ROASTED ROOT VEGETABLES WITH INDIAN MASALA - THE …
From thedailymeal.com
ROOT VEGETABLE CHAAT PUTS AN INDIAN TWIST ON …
From tastecooking.com
OVEN ROASTED ROOT VEGETABLES WITH INDIAN SPICES - THE …
From thesavagefeast.com
A TASTE OF NHBP: ROASTED ROOT VEGETABLES AND GETTING TO …
From nhbp-nsn.gov
Servings 4Total Time 1 hr 20 minsCategory Side DishCalories 220 per serving
ROASTED ROOT VEGETABLES – THE TASTE KITCHEN
From taste.co.zw
EASY INDIAN ROASTED VEGETABLES | BIG APPLE CURRY
From bigapplecurry.com
TAKE ROOT: ROASTED ROOT VEGETABLES - FOOD NETWORK
From foodnetwork.com
EASY ROASTED ROOT VEGETABLES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
SOUTH INDIAN ROASTED ROOT VEGETABLE PEANUT-COCONUT STIR FRY
From iamstufft.com
HERB ROASTED ROOT VEGETABLES RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
ROASTED ROOT VEGETABLES RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
RAINBOW OVEN ROASTED ROOT VEGETABLES - COOK VEGGIELICIOUS
From cookveggielicious.com
ROASTED BUTTERNUT SQUASH & ROOT VEGETABLES RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED ROOT VEGETABLES WITH HERBS - READER'S DIGEST CANADA
From readersdigest.ca
THE BEST ROASTED ROOT VEGETABLES ARE MADE EVEN BETTER WITH …
From camillestyles.com
TASTE OF INDIA ROASTED ROOT VEGETABLES RECIPES
From recipesfull.net
TASTE OF INDIA ROASTED ROOT VEGETABLES | RECIPE | ROASTED ROOT ...
From pinterest.com
ROASTED ROOT VEGETABLES RECIPE - MSN.COM
From msn.com
ROAST ROOT VEGETABLES – THE TASTE KITCHEN
From taste.co.zw
ROASTED WINTER ROOT VEGETABLES RECIPE - FOOD.COM
From food.com
EASY ROASTED ROOT VEGETABLES - A SAUCY KITCHEN
From asaucykitchen.com
ENTERTAINING FROM AN ETHNIC INDIAN KITCHEN: ROASTED ROOT VEGETABLES
From komalinunna.blogspot.com
ROASTED ROOT VEGETABLES | WHAT DAWN EATS
From whatdawneats.com
ROASTED ROOT VEGETABLES WITH TOFU - THE HIDDEN VEGGIES
From thehiddenveggies.com
ROASTED ROOT VEGETABLES - JO COOKS
From jocooks.com
ROASTED ROOT VEGETABLES - VEGAN HEAVEN
From veganheaven.org
ROASTED ROOT VEGETABLES WITH INDIAN CURRY AND CILANTRO
From williams-sonoma.com
INDIAN ROOT VEGETABLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROASTED ROOT VEGETABLES - CULINARY HILL
From culinaryhill.com
BEST ROASTED ROOT VEGETABLES [RECIPE] - RAINA DAWN LUTZ
From lutznutrition.ca
ROASTED ROOT VEGETABLES | REAL LIFE, GOOD FOOD
From reallifegoodfood.umn.edu
ROASTED ROOT VEGETABLES WITH TAHINI GARLIC SAUCE
From thethrivingvegan.com
ROASTED ROOT VEGETABLES - HARVEST TO TABLE
From harvesttotable.com
TASTE OF INDIA ROASTED ROOT VEGETABLES | RECIPESTY
From recipesty.com
TANDOORI ROASTED VEGETABLES — PATAKS
From pataks.ca
ROASTED ROOT VEGGIE PLATTER - FOOD NETWORK CANADA
From foodnetwork.ca
CURRIED ROAST VEGETABLES - VEGAN INDIAN - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
TASTE OF INDIA ROASTED ROOT VEGETABLES | RECIPE | ROASTED …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love