Roasted Root Vegetable Jumble

Pin It Now!

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.