Spiced & Roasted Root Veggies
These vegan Spiced & Roasted Root Veggies are the perfect complement to any soul-nourishing main dish - think cosy lentil shepherd's pie, vegetable lasagne, and nut roast. Who knew carrots and parsnips could taste so dang delicious!Make it spicier: add cayenne pepper or chilli powder.Make it sweeter: add agave or maple syrup.Macros: 30g carbs, 6g fat, 3g protein.
Ingredients
- 1kg carrots
- 750g parsnips
- 2 tsp cumin seeds
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp ground cinnamon
- 1 tsp garlic granules
- 1 tbsp olive oil
- pinch of salt and pepper
Instructions
- Heat the oven to 220°C (gas mark 7) and line 1-2 baking trays with baking paper (depending on how big your oven is and how many veggie pieces you end up with).
- Combine all the spices (cumin seeds, cumin powder, coriander, turmeric, cinnamon, garlic) into a small bowl and set aside.
- Peel the carrots and parsnips, then cut them into similar-sized shapes and lay onto the baking trays before drizzling with olive oil and seasoning with salt and pepper.
- Sprinkle the spice mixture all over the root veggies and ensure each piece is evenly coated - using your hands is easiest, but you could also use a spoon.
- Roast for 50 minutes until veggies are tender and brown around the edges, then serve.
Notes
Serving suggestion: enjoy with a belly-warming shepherd's pie, lasagne, or nut roast and a side of greens.
Leftovers: the roasted root veggie leftovers will keep in the fridge for 2-3 days.