Roasted Root Vegetables with Whole Spice Seeds

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* Exported from MasterCook *

 

Roasted Root Vegetables with Whole Spice Seeds

 

Recipe By :The Vegan Cookbook - Nicola Graimes

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 parsnips -- peeled

3 potatoes -- peeled

3 carrots -- peeled

3 sweet potatoes -- peeled

1/4 cup olive oil

8 shallots -- peeled

2 garlic cloves -- sliced

2 teaspoons white mustard seeds

2 teaspoons coriander seeds -- lightly crushed

1 teaspoon cumin seed

2 bay leaves

salt and ground black pepper

 

Preheat thhe oven to 375F. Bring a saucepan of lightly salted water to a boil.

Cut the parsnips, potatoes, carrots, and sweet potatoes into chunks. Add them

to the pan and bring the water back to a boil. Boil for 2 minutes, then drain

the vegetables thoroughly.

 

Pour the olive oil into a large heavy roasting pan and place over medium heat.

Add the vegetables, shallots, and garlic. Fry, tossing the vegetables over the

heat until they are pale golden at the edges.

 

Add the mustard seeds, coriander seeds, cumin seeds, and bay leaves. Cook for 1

minute, then season to tast with salt and pepper. Transfer the roasting pan to

the oven and roast for 45 minutes, turning occasionally, until the vegetables

are crisp and golden and cooked through.

 

Description:

" These spicy root vegetables are delicious served as the main part of

the meal with rice or couscous, or as a side dish. "

 

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Per Serving (excluding unknown items): 466 Calories; 15g Fat (27.5% calories

from fat); 7g Protein; 81g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol;

58mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 2 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0