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!
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Roasted Root Vegetables with Chat Masala
- Total Time: 20 minutes
- Yield: 4-6 servings
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
- 2 bunches of purple, yellow, and orange heirloom carrots
- 1 bunch spring onions
- 1 tbsp (15 ml) good quality extra virgin olive oil
- 1/2 tsp 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 tbsp 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 tsp 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
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 5
- Sodium: 100
- Fat: 4
- Carbohydrates: 10
- Fiber: 3
- Protein: 1
- Cholesterol: 0
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Frequently Asked Questions
What is chaat masala and what does it add to roasted vegetables?
Chaat masala is a tangy, savory Indian spice blend typically containing dried mango powder (amchur), black salt, cumin, and coriander. I use just 1/2 tsp, sprinkled over the hot vegetables right out of the 400°F oven — it adds a bright, puckery finish that these sweet heirloom carrots demand without any further adulteration.
What do I do with the carrot tops and spring onion greens?
Save them for other recipes — the green tops of the carrots and spring onions can be used in parathas or rotis. Just chop them off and set them aside before roasting.
I love roasted vegetables, their flavor is superb
what a simple and delicious looking dish, Prerna! I love the combination of purple and orange carrots. Fantastic idea.