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Roasted Root Vegetables with Indian Masala


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.