Roasted root vegetables With Whole Spices
And easy dish to produce, as you can roasted at the same time as you would chicken or a joint of meat, and it looks great
Roasted root vegetables With Whole Spices
And easy dish to produce, as you can roasted at the same time as you would chicken or a joint of meat, and it looks great
Cooking Instructions
- 1
Preheat the oven to 1 90°C
- 2
Bring a saucepan of lightly salted water to the boil, cut the parsnips, potatoes, carrots and sweet potatoes into chunks and add them to the pan
- 3
Bring the water back to the boil and cook for about 2 minutes then drain the vegetables thoroughly
- 4
Pour the olive oil into a large heavy roasting tin and place over a moderate heat, add the vegetables, shallots and garlic, fry tossing the vegetables over the heat until they are pale golden at the edges
- 5
Add the mustard seeds, coriander seeds, cumin seeds and bay leaves, then cook for 1 minute, then season with salt and pepper to taste
- 6
Transfer the roasting tin to the oven and roast for about 45 minutes turning occasionally until the vegetables are crisp and golden and cooked through
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