Roasted Vegetables with Whole Spice Seed
Source of Recipe
Denise
This could be a side dish or, if you add some firm tofu (cut into cubes)
or some cooked white beans, a main dish that you can serve with rice or
thick pieces of bread. Leftovers are great for lunch.
Makes about 4 servings
6 cups combination of your favorite vegetables, peeled and cut into
chunks. (Great for roasting: potatoes, sweet potatoes, carrots,
parsnips, green beans, red or white onion, celery, broccoli,
cauliflower, squash, asparagus, or zucchini. Beets are delicious
roasted, but they should be done separately, as they'll turn all the
other veggies red!)
5 cloves garlic, peeled and sliced
3 tablespoons olive oil
1 teaspoon cumin seeds
2 teaspoons coriander seeds, lightly crushed
Salt and pepper, to taste
1. Preheat oven to 400. Combine vegetables, oil, and seasonings in a
large baking/roasting pan, making sure that all vegetables are coated.
2. Bake uncovered for about 35 to 45 minutes, turning occasionally,
until the vegetables are golden and tender (test with a fork).
VARIATION: Try other seasonings, such as oregano, rosemary, thyme, and sage.
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