Best 3 Roasted Indian Spiced Vegetables Recipes

Tantalize your taste buds with a vibrant array of Roasted Indian Spiced Vegetables, a symphony of flavors that will transport you to the heart of India. This delectable dish features a medley of colorful vegetables, each carefully selected for its unique texture and flavor profile. From crisp bell peppers and tender broccoli to earthy carrots and hearty potatoes, every bite promises a delightful culinary adventure. Infused with an aromatic blend of Indian spices, these roasted vegetables are transformed into a tantalizing treat. Cumin, coriander, and turmeric dance together in perfect harmony, creating a warm and inviting aroma that will fill your kitchen. A hint of ginger and garlic adds a touch of zest, while a sprinkle of chili powder brings a subtle warmth that lingers on the palate. Whether you're a vegetarian seeking a satisfying main course or a meat-lover looking for a flavorful side dish, these Roasted Indian Spiced Vegetables are sure to hit the spot. Best of all, with three easy-to-follow recipes to choose from, you can tailor the spice level to your preference, ensuring a perfect balance of heat and flavor. Dive into the vibrant world of Indian cuisine and unleash your inner chef with this culinary masterpiece.

Here are our top 3 tried and tested recipes!

TASTE OF INDIA ROASTED ROOT VEGETABLES

Taste of India Roasted Root Vegetables image

Though not a traditional Indian dish, since there is no sauce, the spices used on these roasted vegetables may remind you of Indian flavors. Your favorite recipe for tikka masala would be nice to serve with this, along with some white rice and naan. Dial back the heat, if you like, or bring it, with an extra dash or two of cayenne--your choice!

Provided by Bibi

Categories Side Dish Vegetables Sweet Potatoes

Time 1h10m

Yield 6

Number Of Ingredients 14

Ingredients

1 medium red onion, cut into 8 wedges
3 carrots, peeled and chopped into 1-inch pieces
3 parsnips, peeled and cut into 1-inch chunks
3 medium beets, peeled and cut into 1/2-inch cubes
1 medium sweet potatoes, peeled and cut into 1-inch pieces
4 tablespoons extra-virgin olive oil
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper, or to taste
1 pinch salt and freshly ground black pepper to taste
2 tablespoons chopped fresh cilantro

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine red onion, carrots, parsnips, beets, and sweet potato in a large bowl. Toss vegetables with olive oil.
Combine ginger, coriander, cumin, turmeric, garlic, cayenne, salt, and pepper in a small bowl. Sprinkle spice mix over the vegetables and toss to coat evenly. Spread vegetables out evenly on the prepared baking sheet.
Roast on the center rack of the preheated oven until beet pieces can easily be pierced with a fork, about 40 minutes.
Garnish with fresh cilantro. Serve warm or at room temperature.

Nutrition Facts : Calories 210.3 calories, Carbohydrate 30.1 g, Fat 9.6 g, Fiber 7.3 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 112.3 mg, Sugar 10.3 g

SPICED VEGETABLE BIRYANI

Spiced vegetable biryani image

This simple vegetarian curry, full of fresh Indian flavours, is quick to make and cooks in a single pot

Provided by Silvana Franco

Categories Supper, Vegetable

Time 1h

Number Of Ingredients 15

Ingredients

2 tbsp vegetable oil
1small cauliflower, broken into small florets
2large sweet potatoes, peeled and cubed
1large onion, sliced
1l hot vegetable stock
3 tbsp hot curry paste (Madras is good)
1 red chilli, seeded and finely chopped
large pinch of saffron strands
2 tsp mustard seed (black or white)
500g basmati rice
140g trimmed green bean, halved
2 lemons, juice only
a handful of fresh coriander leaves
50g packet salted roasted cashew nuts
poppadums and raita, to serve

Steps:

Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.
While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.
Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita.

Nutrition Facts : Calories 494 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 89 grams carbohydrates, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.99 milligram of sodium

ROASTED VEGETABLES WITH INDIAN SPICES

Roasted Vegetables With Indian Spices image

Brings a wonderful smell when roasting. Goes well with brisket or chicken. Personally I like it as it is, without meat or fish. I usually serve it over cous-cous.

Provided by Chef Dudo

Categories Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb potato
1 lb carrot
1 lb parsnip
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons mixed ground pepper
3 -5 drops hot sauce or 3 -5 drops Tabasco sauce
3 tablespoons olive oil
1 ounce butter, melted
flaked sea salt

Steps:

Preheat the oven to 400F.
Mix cumin, coriander, pepper and chillies with the oil and butter.
Peel the potatoes, carrots and parsnips and cut into chunks, or halve lengthways.
Put in a roasting tin large enough to take them in a single layer.
Pour the spice mixture over the vegetables and toss everything together until well coated.
Roast for about 1 hour until golden and crisp, turning the vegetables a couple of times during cooking so they brown evenly.
Sprinkle with sea salt and serve.

Nutrition Facts : Calories 246.4, Fat 11.3, SaturatedFat 3.5, Cholesterol 10.2, Sodium 99.9, Carbohydrate 35.3, Fiber 8.1, Sugar 7.9, Protein 3.5

Tips:

For the best flavor, use fresh vegetables. If you're using frozen vegetables, thaw them completely before roasting.
Cut the vegetables into uniform sizes so that they cook evenly.
Toss the vegetables in a flavorful marinade before roasting. This will help them develop a delicious crust.
Roast the vegetables at a high temperature so that they caramelize and brown.
Keep an eye on the vegetables while they're roasting and stir them occasionally so that they cook evenly.
Season the vegetables with salt and pepper to taste.
Serve the roasted vegetables immediately or store them in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Roasted Indian-spiced vegetables are a delicious and healthy side dish that can be served with a variety of main courses. They're also a great way to use up leftover vegetables. With a few simple tips, you can easily make roasted vegetables that are packed with flavor. So next time you're looking for a healthy and delicious side dish, give roasted Indian-spiced vegetables a try.