Oven Roasted Spiced Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 cup zucchini
  • 1 cup parsnips
  • 1 cup turnips
  • 1 cup green bell pepper
  • 1 cup cauliflower florets
  • 1 cup fingerling potatoes
  • 1 cup yellow beets
  • 1 cup carrots
  • 1 cup red onion
  • 15-20 crushed cloves of garlic
  • 2 tbsp. + ½ tsp extra virgin olive oil
  • 1 tbsp. cumin powder
  • 1 tbsp. smoked paprika
  • 1 tbsp. garlic powder
  • 1 tsp. chili powder
  • 1 tsp. garam masala powder
  • ¼ tsp. turmeric powder
  • ½ cup pomegranate seeds
  • 1 tbsp. feta cheese
  • 2 tbsp. walnut pieces
  • 2 tbsp. finely chopped parsley
  1. Preheat the oven to 450 F degrees; make sure the oven rack is in the middle of the oven.
  2. Cut all the vegetables in equal portion of one inch thickness for even cooking.
  3. Place the crushed garlic cloves on a folded sheet of aluminum. Drizzle with ½ tsp of extra virgin olive oil, season with salt and black pepper. Enclose to make a folded pouch.
  4. Toss the cut vegetables with olive oil, salt and black pepper and season the vegetables with the spice blend of cumin, smoked paprika, garlic powder, chili powder, garam masala, and turmeric powder.
  5. Arrange the vegetables on a single layer on a cookie sheet. Bury the garlic pouch underneath the vegetables to prevent it from burning.
  6. The vegetables will take an hour to fully cook. To ensure even cooking toss the vegetables every 20-25mins. (tip: use a silicone lined spatula so the vegetables will not break against the sharp edge)
  7. Serve over quinoa, rice, pasta, couscous, or just as is. Top with walnut pieces, feta cheese, finely chopped parsley, and fresh pomegranate seeds.
  8. Enjoy!
Recipe by Tikkaa at http://www.tikkaa.com/oven-roasted-spiced-vegetables/