Roasted Root Vegetables with Chat Masala

These tender and vibrant little sweet treats demand no adulteration. Less does the trick with them.
By Prerna Singh

Roasted Root Vegetables with Masala

I just tossed these root veggies in olive oil, threw them in the oven for a few minutes, sprinkled a dash of chaat masala and served with our evening chai. They went faster than you can imagine!

Roasted Root Vegetables with Chat Masala
 
Prep Time
Cook Time
Total Time
 
These tender and vibrant little sweet treats demand no adulteration. Less does the trick with them. So I just tossed them in olive oil, threw them in the oven for a few minutes, sprinkled a dash of chaat masala and served with our evening chai. They went faster than you can imagine!
Author:
Recipe Type: Appetizer
Serves: 4-6
Ingredients
  • 2 bunches of purple, yellow and orange heirloom carrots
  • 1 bunch spring onions
  • 1 tablespoon good quality extra virgin olive oil
  • ½ teaspoon chaat masala
Instructions
  1. Wash the root vegetables thoroughly under water. Wipe off any dirt. Chop of the green, leafy part and save then for other recipes. I chop them and mix with flour to make parathas, poori, roti or can use then in veggie burgers or rice pilaf.
  2. Cut the onions from the middle into two. Toss the vegetables with olive oil and bake them at 400 deg. for approximately 12-15 minutes.
  3. Once baked, pull the vegetables out, sprinkle chaat masala on top and serve with a cooler or chai.

Prerna Singh

Prerna is a food writer and photographer who contributes to sites like Menuism and WFAEeats (NPR Charlotte). With a goal of making Indian cuisine approachable, she created Indian Simmer, a blog nominated for 2011 Best Food Blogs by Saveur Magazine.

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