Roasted Roots with Indian Spices Recipe

Roasted Roots With Indian Spices Recipe

Ingredients

• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 2 tsp mixed peppercorns
• 1 tsp dry crushed chillies
• 3 tbsp olive oil
• 25g/1oz butter, melted
• 700g/1lb 9oz floury potatoes, such as Maris Piper or Cara
• 450g/1lb carrots
• 450g/1lb parsnips
• sea salt flakes

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Put the cumin, coriander, peppercorns and chillies in a pestle and mortar and grind until they are coarsely ground.
3. If you do not have a pestle and mortar, put the spices in a cup or bowl and grind with the end of a rolling pin.
4. Mix the ground spices with the oil and butter.
5. Peel the potatoes, carrots and parsnips and cut into chunks, or halve lengthways.
6. Put in a roasting tin large enough to take them in a single layer.
7. Pour the spice mixture over the vegetables and toss everything together so the vegetables are well coated.
8. Roast for about 1 hour until golden and crisp, turning the vegetables a couple of times during cooking so they brown evenly.
9. Sprinkle with sea salt and serve.

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