Indian Spiced Roasted Vegetables
With most recipes I remember the thought process that led to their creation, this one, however, is a bit of a mystery. I don’t remember ever cooking with whole cumin seeds before, and then one day, I tossed them with potatoes, cauliflower, and coconut oil, and this delicious dish was born. Perhaps, Spirit guided me…
This is an especially handy recipe for a large group since the preparation is relatively quick and easy, and then you get to stick it in the oven and practically forget about it for an hour.
- 1 cauliflower, cut or broken into small bite-size pieces
- 1• lb. gold potatoes (6-8 smallish), chopped into • in. cubes (skin on)
- 1 lb. sweet potato (1 large or 2 small), peeled and chopped into • in. cubes
- cup coconut oil
- 2 Tbsp. whole cumin seeds
- 1 tsp. sea salt
Preheat the oven to 450ºF. Line two baking sheet with parchment paper.
Chop the cauliflower and gold potatoes. Peel and chop the sweet potato. Combine the vegetables and divide evenly between the two baking sheets.
Unless it’s a very hot day, coconut oil is generally solid. I usually spoon it into a measuring cup and then pinch off bits to distribute among the vegetables. With clean hands, I massage the oil into the vegetables. Sprinkle the cumin seeds and salt over the vegetables, and mix (with hands).
Roast until the vegetables are caramelized on the outside and soft and delicious on the inside, about 1 hour. Halfway through, stir them with a metal spatula and rotate the sheets from top to bottom.
Please include the following in any reprint:
The following excerpt is taken from The Mystic Cookbook by Meadow and Denise