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 1x
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. The recipe uses just 1/2 tsp, sprinkled over the hot vegetables right out of the 400°F oven to add a bright, puckery finish that the article says these sweet heirloom carrots “demand” without any adulteration.
What do I do with the carrot tops and spring onion greens?
The notes suggest saving them for other recipes: “The green tops of the carrots and spring onions can be saved and used in other recipes, such as parathas or rotis.” The instructions say to chop them off and set 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.