These tender and vibrant little sweet treats demand no adulteration. Less does the trick with them.
By Prerna Singh
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!
PrintRoasted Root Vegetables with Chat Masala
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!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 4-6 1x
Ingredients
Scale
- 2 bunches of purple, yellow and orange heirloom carrots
- 1 bunch spring onions
- 1 tablespoon good quality extra virgin olive oil
- 1/2 teaspoon chaat masala
Instructions
- 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.
- 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.
- Once baked, pull the vegetables out, sprinkle chaat masala on top and serve with a cooler or chai.
what a simple and delicious looking dish, Prerna! I love the combination of purple and orange carrots. Fantastic idea.
I love roasted vegetables, their flavor is superb