Roasted Root Vegetables with Indian Masala

Roasted Root Vegetables with Indian Masala
Staff Writer
Roasted Root Vegetables with Indian Masala
Prerna Singh

Roasted Root Vegetables with Indian Masala

These tender and vibrant little sweet treats demand no adulteration. Less does the trick with them. So I just tossed them in olive oil, threw them in the oven for a few minutes, sprinkled a dash of chaat masala, and served with our evening chai. They went faster than you can imagine!

See all carrot recipes.

6
Servings
23
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 bunches purple, yellow, and orange heirloom carrots
  • 1 bunch spring onions or scallions, halved
  • 1 Tablespoon extra-virgin olive oil
  • 1/2 Teaspoon chaat masala

Directions

Preheat the oven to 400 degrees.

Toss the vegetables with the olive oil and bake for about 12-15 minutes. Sprinkle chaat masala on top and serve.

Nutritional Facts

Total Fat
3g
4%
Saturated Fat
2g
8%
Sodium, Na
1mg
0%

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.