Oven Roasted Spiced Vegetables with Quinoa

roasted spiced vegetables

This recipe is a healthy delicious vegetarian dish. If you’re not a fan of a particular vegetable, try roasting it and you might be surprised! Slowly roasting the vegetables allows any existing sugar content to caramelize. So the vegetable is left sweet, nutty, and earthy which melts in your mouth.

raw vegetables medley


The combination of vegetables I used in this recipe is great, but feel free to use what you have on hand, or according to your personal preference. To make this dish more filling I used mainly root vegetables like parsnips, carrots, turnips, beets, potatoes and cauliflower. Also I added aromatic vegetables for flavor, like green bell pepper, red onion, and the garlic. All the vegetables are cut to roughly one inch pieces, to ensure even cooking.

crushed garlic

The crushed garlic cloves are in a double sheet aluminum pouch to prevent it from burning during the roasting process. This is achieved by folding a long piece of aluminum foil in half. Place the heap of crushed garlic cloves in the center of the rectangle, season the garlic cloves with salt n’ black pepper then drizzle in the extra virgin olive oil and enclose the pouch.  When the vegetables are tossed during the 20-25 minute intervals, just remove the pouch and replace once the veggies go back in the oven.

marinated vegetables mixture

I seasoned the vegetables with spices to enhance the nutty smoky sweet flavor. I use my own garam masala which is available on the blog. It highlights the nuttiness of the vegetables. The sweetness of the vegetables is complimented by the cardamom, fennel and star anise in the garam masala. But a small amount will do it, overdoing the spices will make the vegetables taste like perfume. That’s not very appetizing!

The majority of the flavor comes from the smoked paprika and cumin powder which lend a smoky profile. The chili powder adds a tinge of heat to the background and the turmeric adds depth of flavor.  I love adding garlic powder to anything roasted because of its distinct deep garlic flavor throughout. And to bring it home, I add actual roasted garlic. The roasted garlic transforms from its raw sharp bite to a sweet mellow jam like consistency. I sprinkle the roasted garlic cloves over the roasted vegetables when plated.

oven roasted vegetables with spices

The final dish can accompanied with any grain you prefer. I personally prefer quinoa or couscous. I top the spiced roasted vegetables with walnut pieces to give a nutty crunch. The feta cheese adds a sharp salty creaminess. The pomegranate seeds are a tangy sweet surprise to every bite.  The parsley adds a fresh grassy layer to the dish. All together it works to give the vegetables depth and complexity.

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!


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