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Roasted Indian-Spiced Vegetables with Lime-Cilantro Butter
Roasted Indian-Spiced Vegetables with Lime-Cilantro Butter
Laura Edwards/From the Oven to the Table

Roasted vegetables need not be boring or plain. Take Diana Henry’s roasted Indian-spiced vegetables with lime-cilantro butter as proof. The Indian-inspired dish from her new cookbook, From the Oven to the Table, is rich with heady spices and can be made in practically no time.

“The next time you crave Indian takeout (usually, for me, on a Friday evening when I’m exhausted),” Henry writes, “make this instead. You just need to slice some vegetables, then it’s 25 minutes in the oven. It is the simplest, loveliest dish: beautiful (the color of the vegetables, especially with the red-and-green-flecked butter melting over them), earthy and aromatic.”

Henry calls for whole cumin and coriander seeds, which are more fragrant and flavorful than ground. If you don’t have a mortar and pestle or a spice grinder, you can crush the spices with the back of a knife, a skillet or a sheet pan.

“Serve it with plain yogurt (Greek yogurt is too creamy; you want something acidic to cut the sweet vegetables) with nigella seeds sprinkled on top and some chutney (fresh or store-bought),” she continues. “You don’t really need more starch, but warm naan bread is good too.”

Well, we’ve never said no to naan.

Excerpted with permission from From the Oven to the Table by Diana Henry, published by Octopus Books, 2019.

RELATED: Roasted Tandoori Cauliflower Bowls

4 servings

Vegetables

⅔ pound small waxy potatoes, scrubbed and quartered

3 medium-small cooked beets, halved

6 long, thin carrots, halved (or 3 large carrots, quartered, if you can’t find thin)

One 2¼-pound cauliflower, broken into florets with the leaves

3 parsnips, halved lengthwise

3 garlic cloves, finely grated

5 tablespoons peanut oil

Sea salt and freshly ground black pepper

2 teaspoons cumin seeds

2 teaspoons coriander seeds

¾ teaspoon ground turmeric

Plain yogurt and chutney, to serve

Cilantro-Lime Butter

5 tablespoons unsalted butter, at room temperature

1 red Fresno chili—halved, seeded and finely chopped, or ½ teaspoon crushed red pepper flakes

2 tablespoons finely chopped fresh cilantro leaves

Finely grated zest of 1 lime, plus a squeeze of lime juice

1. Preheat the oven to 425°F. Gather a very large roasting pan or a half sheet pan with a lip around the edge (18 by 13 inches) or use a couple of smaller pans. Put the pan or pans in the oven to heat up.

2. Put all the vegetables in a very large bowl; add the garlic and oil, then season with salt and pepper. In a dry frying pan over medium heat, toast the cumin and coriander seeds until fragrant, about 1 minute. Using a mortar and pestle or a spice grinder, grind the toasted cumin and coriander with the turmeric. Add the spices to the bowl and toss to coat. Remove the hot pan or pans from the oven and spread the vegetables on them. Roast until tender and golden, 20 to 25 minutes, tossing the vegetables halfway through.

3. In a small bowl, mash the butter together with the chili, cilantro, lime zest and lime juice.

4. When the vegetables are ready, either transfer them to a warmed broad, shallow bowl or serve them in the pan in which they were cooked. Dot pats of the butter all over the top and allow it to melt. Serve with plain yogurt and chutney.

505 calories

32g fat

53g carbs

7g protein

15g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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