Why not spice up your vegetables. These Cumin & Fennel Roasted Vegetables are a new take on a classic fall dish!
Yesterday, I was talking about a lunch we had on Monday, the Indian inspired lunch. I am always keen to learn and try new things out along the way. So, I stuck to some of my basic dishes on Monday and was planning on doing Curried Peas as a side dish, when bingo, no peas. What I did have was lots of carrots and a butternut squash that had seen better days. Many things came across my mind, but I didn’t have a whole lot of time to prepare much. So I went with basic roasted veg with a twist. A spiced twist to be exact.
I really enjoyed the flavours of these roasted vegetables. I have to admit, roasted carrot and butternut squash are two of my all time favourite roasted vegetables. Not fancy, up and coming, new or exciting, but good basic food.
A very easy side dish that does accompany Indian food, although it isn’t really Indian food. The flavours are complimentary and it does go well with spiced chicken and rice.
After reading an article about what recipe readers like to see, I would like to say that roasting times are really approximate. Oven heat varies from one to another and it isn’t an exact science. Also, the softness of the carrots and squash you are using will depend on how long they are cooking for. For example, softer carrots and squash will likely cook faster then harder ones. That probably sounds self explanatory, but just in case. My oven usually takes anywhere between 50 – 60 minutes to roast any kind of root vegetable.
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Cuming & Fennel Roasted Vegetables
Ingredients
- 5 Carrots peeled and cut in half length ways
- 1/2 butternut squash cut into cubes (about 2 inch pieces)
- 1 Teaspoon cumin seeds
- 1 Teaspoon fennel seeds
- 1 Teaspoon dried coriander
- 2 Garlic cloves crushed
- 1 Small dried chili finely chopped
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Fresh ground pepper
- 2 Tablespoons olive oil
Instructions
- Preheat oven to 350 degrees F. Tip the vegetables into an oven proof baking dish. Combine the cumin seeds, fennel seeds, coriander, garlic, chili, salt, pepper and olive oil in a small bowl and mix well. If you have a mortar and pestle, it is a good idea to use to to really mash around the seeds and break up the flavours. If not, you can easily just stir it around with a spoon. Once you have done this, pour the seasoning over the vegetables and stir around really well so they are all coated. Roast for about 30 minutes, turn over the vegetables and return to oven for a further 20 to 30 minutes or until completely cooked through. Remove from oven and serve straight away.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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