Easy Indian Spiced Roasted Vegetables

5 from 1 vote

A mix of vegetables roasted with Indian spices for a bold and comforting side dish. Easy to prep, flexible to serve, and perfect for any meal.

Prep Time 10

Cook Time 35

Total Time 45

Servings

Prep: Preheat your oven to 200°C (400°F). Chop the vegetables evenly to ensure they roast at the same time.
Mix the Veggies: In a large bowl or a baking tray, add chopped vegetables, spice powders, salt, and oil. Mix them well so that the spice powders are coated evenly on all the veggies.
4 cups veggies, 1 tablespoon oil, ¼ teaspoon red chili powder, ¼ teaspoon turmeric powder, ¼ teaspoon cumin powder, ¼ teaspoon coriander powder, ½ teaspoon garam masala, ¼ teaspoon pepper powder, 1 teaspoon salt
Roast until Tender: Spread the vegetables in a single layer on a baking tray( line with parchment paper if needed). Roast for 30 to 40 minutes, or until tender, flipping the vegetables halfway through to ensure even cooking.
Serve and Enjoy: Once tender and golden brown, remove from the oven and serve hot.

Cut all vegetables into even pieces so they roast uniformly.
Flip the vegetables halfway through roasting to get crispy edges.
You can prep the spice mix in advance and store it in a jar for quick use.
Leftovers make a great base for a salad or can be added to a grain bowl the next day.
I used butternut squash, carrots, beets, potatoes, bell peppers, and cauliflower. Other veggies like pumpkin, squash, sweet potato, and cabbage also go well in this recipe.
To make the veggies more flavorful, add a handful of sliced onions and/or 1 tablespoon grated garlic.