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

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Author: Prerna Singh
Total Time: 20 minutes
Yield: 4-6 servings 1x

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Description

These roasted root vegetables, seasoned with chaat masala, are a vibrant and flavorful side dish that pairs perfectly with a cup of chai.

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

Preheat your oven to 400°F (200°C).
Wash the root vegetables thoroughly under running water to remove any dirt. Pat them dry with a clean kitchen towel.
Chop off the green, leafy parts of the carrots and spring onions and set them aside for other recipes, such as parathas or rotis.
Cut the carrots into uniform pieces to ensure even roasting.
Place the chopped carrots and spring onions in a large mixing bowl. Drizzle with 1 tablespoon of extra virgin olive oil and toss until the vegetables are evenly coated.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 15 minutes, or until the vegetables are tender and slightly caramelized.
Remove from the oven and sprinkle with 1/2 teaspoon of chaat masala while the vegetables are still warm. Toss gently to coat.
Serve immediately as a side dish or snack, ideally with a cup of chai.

Notes

For best results, use fresh heirloom carrots for a variety of colors and flavors. The green tops of the carrots and spring onions can be saved and used in other recipes, such as parathas or rotis. Serve the roasted vegetables immediately for the best texture and flavor.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Side Dish
Cuisine: Indian