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Roasted Mediterranean Veggies

Yields6 ServingsPrep Time25 minsCook Time45 minsTotal Time1 hr 10 mins

These roasted root vegetables are a medley of colours and flavours. The combination of tandoori spice, coriander, grainy mustard and Italian herbs in the seasoning makes these vegetables a fusion of Indian and Mediterranean flavours.

Roasted Mediterranean Vegetables

 2 carrots (sliced)
 2 parsnip (peeled and sliced)
 1 sweet potato (peeled and sliced)
 1 large beet (peeled and sliced)
 8 nugget potatoes (cut in half)
 1 medium red onion (chopped into large pieces)
 Few florets of cauliflower (optional)
 1 tbsp grainy Dijon mustard
 2 tbsp dried herbs (mixed Italian or any other)
 1 tsp coriander seeds (or powder)
 45 large cloves of garlic, minced
 1 tsp tandoori spice
 1 tsp sea salt
 ¼ cup extra virgin olive oil
 2 tbsp maple syrup

Preheat oven at 425F conventional or 400F convection
Prepare all vegetables. Pre-cook sliced potatoes, sweet potato, and carrots in microwave for 4 minutes. This is to give them a head start because these vegetables take longer to cook. Place in large mixing bowl. Now do the same with beets for 2 minutes. Set aside to be added at the end. (Beets will colour the other vegetables if done together).


Add sliced parsnip, onion and cauliflower (if using) into the mixing bowl.


In a separate bowl mix all of the seasoning ingredients. If using whole coriander seeds, crush them first using a mortar & pestle. Add seasoning mixture to the prepared vegetables and mix thoroughly. Mix the beets in last.


Bake covered for 30 minutes and then uncovered for 15 until vegetables are cooked. For a nice touch, you can sprinkle vegetable with crumbled goat cheese while still hot.

Nutrition Facts

Servings 0

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