Roasted Root Vegetables with Indian Masala

Staff Writer
Roasted Root Vegetables with Indian Masala
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
67
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.

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.

Nutritional Facts

Total Fat
3g
4%
Sugar
5g
N/A
Saturated Fat
0.4g
1.8%
Protein
1g
3%
Carbs
11g
4%
Vitamin A
844µg
94%
Vitamin B6
0.1mg
7.5%
Vitamin C
10mg
16%
Vitamin E
1mg
5%
Vitamin K
54µg
67%
Calcium
48mg
5%
Fiber
3g
13%
Folate (food)
31µg
N/A
Folate equivalent (total)
31µg
8%
Iron
0.6mg
3.3%
Magnesium
16mg
4%
Monounsaturated
2g
N/A
Niacin (B3)
1mg
5%
Phosphorus
42mg
6%
Polyunsaturated
0.4g
N/A
Potassium
374mg
11%
Sodium
72mg
3%
Zinc
0.3mg
2.1%

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