Indian-Spiced Roast Potatoes and Parsnips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Toasting brown mustard seeds in chili oil enhances their characteristic sharpness. Be sure to cover the pan because the seeds will pop as they cook. Use yellow mustard seeds for a tamer heat. Ingredients:
1 tablespoon chili oil |
2 teaspoons brown mustard seeds |
1 teaspoon coriander seeds |
1/2 teaspoon ground cumin |
1/4 teaspoon garam masala |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/4 teaspoon sugar |
1 1/2 pounds yukon gold potatoes, cut into 1/2-inch-thick slices |
1/2 pound parsnips, cut into 1/2-inch-thick diagonal slices |
cooking spray |
2 tablespoons chopped fresh cilantro |
Directions:
1. Preheat oven to 450°.
2. Combine chili oil, mustard seeds, and coriander seeds in a small nonstick skillet over medium-high heat. Cover and cook 2 minutes or until seeds begin to pop, shaking pan occasionally. Remove from heat; let stand, covered, 1 minute. Stir in cumin and garam masala.
3. Combine spice mixture, olive oil, and next 4 ingredients (through parsnips) in a roasting pan coated with cooking spray; toss to coat. Bake at 450° for 20 minutes or until vegetables are tender, turning vegetables after 10 minutes. Sprinkle vegetable mixture with cilantro; toss.
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