Tuesday, February 8, 2011

Roasted Root Vegetable Jumble

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The accompaniment to the dhansaak I made the other day was this root vegetable jumble. Its a very simple recipe and almost cooks itself.


Roasted Root Vegetable Jumble
(Adapted from this recipe on Food Network)

Vegetables - Carrots, Sweet Potatoes, Daikons, Fennel,Butternut Squash,Red Onion ( Any combination of these, sliced 1/4inch thick)

For the marinade :
2 lemons cut into wedges ( or use readymade lemon juice )
5-6 tbsp of oil (may need some more if you have more veggies)
2-3 tsp cumin powder
2-3 tsp coriander powder
handful of cilantro
salt and pepper to taste

feta cheese to sprinkle on top

How to :
  • Preheat oven to 375F.
  • Mix the ingredients for the marinade and set aside.
  • Spread the veggies on a baking tray lined with foil (for easy cleanup).
  • Pour the marinade on the veggies making sure it coats the veggies well. Take care not to overcrowd the veggies though.
  • Transfer to oven and roast for 30min.
  • Check back and spread the feta cheese crumbles and bake for another 10min until the cheese melts.
  • Serve warm.


This is one of the dishes that I cook when I am in a time-crunch. Healthy and highly satisfying. I find that the baking process makes the root vegetables sweeter and highly flavorful. We are loving the carrots, daikons and squashes in a all new way.
Like me ,if you have never worked with fennel before do give it a try. I am sure you will love its sweet and nutty flavor.

1 comment:

Priya said...

Colourful,catchy and healthy vegetabke jumble..