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.
- 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
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.