Cuming & Fennel Roasted Vegetables
Spiced carrots and squash to add to your dinner table
Servings: 4 servings
Calories: 139kcal
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.
Nutrition Facts
Cuming & Fennel Roasted Vegetables
Amount Per Serving (1 serving)
Calories 139
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 349mg15%
Potassium 583mg17%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 6g7%
Protein 2g4%
Vitamin A 22704IU454%
Vitamin C 24mg29%
Calcium 81mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.