Indian Spiced Oven Roasted Vegetables

“Eat your vegetables!” said possibly every mother in the history of mothers. Luckily, I liked veggies. Well, most of them, anyway. There have been a few that haven’t really agreed with me. Plus, most of the time my mom made them, which meant most of the time I made them, the only ‘seasoning’ on them was salt, pepper, and butter. Good old butter.

Now that I’m all grown up (notice I didn’t say ‘mature’) I can’t eat butter, even the vegan kind, at the same rate that I did as a kid. Personally, I really only like it on my popcorn now, and only rarely do I do that. I’ve also been getting into bolder flavors, and experimenting with various cultural signature tastes, and Indian dishes have always been some of my favorites.

For this dish, I had intended it to be just a side dish, and was going to make something else as the main course, but after the aroma of the veggies roasting in the oven began to permeate the house, I put back the ‘main course’, and just made a bit of quinoa to go along with them. They really are that good! Here’s how I made them:

  • 3 Yukon Gold potatoes, cut into eighths
  • 1/2 large yellow onion, cut into eighth
  • 1 bunch of broccoli (just the florets)
  • 2 large or 3 medium carrots, cut into chunks
  • 1/2 red bell pepper, diced
  • 2 zucchini, cut into 1 inch rounds
  • 1/4 cup olive oil
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 4 whole cloves (crushed with a pestle and mortar)
  • 1 tsp chili powder (or hot paprika)
  • 1 TBSP masala powder
  • 1 tsp granulated garlic
  • Salt & Pepper to taste
  • 1/2 cup quinoa
  • 1 cup vegetable broth
  • 1 tsp masala powder
  • 1 TBSP fresh parsley, chopped

Directions:

Preheat the oven to 450 degrees. Prep all of your vegetables, then place in a large mixing bowl

Blend all of the spices together along with the olive oil to make a ‘sauce’.

Spread the spice ‘sauce’ over the vegetables and toss until everything is well coated. Transfer the spiced vegetables to a Pyrex baking dish. If any spice mixture is left in the bowl, scrape it out and pour it over the vegetables. Cover dish with foil and place in oven for 20 minutes.

While they are roasting, start your quinoa. Rinse thoroughly, then add the quinoa to a small sauce pan, along with the vegetable broth and the remaining 1 tsp of masala powder.

Bring to boil, then turn down the heat and simmer for 20 minutes. While the quinoa cooks, the timer for the vegetables should go off. Remove the foil and return the vegetables to the oven.

When the quinoa has 5 minutes left, toss in the parsley and stir to combine.

Continue roasting the vegetables until the quinoa is ready, then test the vegetables by sticking a fork into one or more potatoes and carrots. If the fork penetrates easily, the vegetables are done. If not, put them back in the oven for another 5-7 minutes, then test again.

When everything is ready, you’re ready to serve. You can serve the vegetables over the top of the quinoa, or side by side like I did here:

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