Tandoori Root Vegetables

This vegan recipe is a delicious side that can be paired with other Indian dishes or even with non-Indian meals to spice things up. We have used sweet potatoes, potatoes and turnips but any root vegetables will work.

6 cups root vegetables cut into 1” cubes (sweet potato, potato, turnip)

1 ½ teaspoons Jaswant’s Kitchen Tandoori Masala

½ teaspoon kosher salt (add more to taste)

1 ½ tablespoons oil

Preheat oven to 400°F on bake setting.

Drizzle oil over chopped vegetables and toss well. Add salt and Jaswant’s Kitchen Tandoori Masala and mix well. Bake in the oven on a lined baking sheet for 30-40 minutes stirring occasionally until fork tender. Season with salt if needed and serve warm with your favourite main dish.

Makes 4-5 servings

Prep time: 10 min

Cook time: 30-40 min

HAVE BECOME A MAINSTAY IN OUR HOUSE

I agree with the other 5 star reviews. I have made this recipe more than a dozen times. I usually add/chop up a couple stocks of celery and a red or yellow pepper with the carrots and 2 potatoes even if going over the 6 cups. Always cook it the full 40 minutes as well and the parchment paper is important to eliminate sticking. Simple and great tasting. I serve it with pork chops or steak even and use any leftovers served on side with bacon and eggs the next day! 👍🏻

Great Tasting Roasted Vegetables

Very nice and great tasting roasted root vegetables, just enough spice and flavour and is a nice change of the usual roasted taste.

These Spices Are Great On Most Anything

I have tried most recipes on this website and modify ones also, like this one using vegetables I have on hand. All of the spice mixes are fantastic and I would not use anything else.