Spiced Roasted Roots

Spiced roast roots

Category: Snack/side dish, Starter/snack | Serves: 2-3

Prep time: 20 minutes | Cooking time: 30-40 minutes


700g (1lb 9oz) mixed root vegetables, such as sweet potatoes, parsnips, carrots and swede

4 teaspoons olive oil

1-2 teaspoons each hot chilli powder, ground cumin and ground coriander

1 clove garlic, finely chopped (optional)

1 tablespoon sunflower or pumpkin seeds

Freshly ground black pepper, to taste

2-3 teaspoons chopped fresh coriander (optional)

  1. Preheat oven to 200ºC/fan 180ºC/gas mark 6. Peel and dice root vegetables; set aside. Whisk together olive oil and ground spices in a small dish.
  2. Tip diced vegetables into a non-stick roasting tin; scatter over garlic (if using). Drizzle oil mixture over vegetables; toss together to mix well. Shake tin to level vegetables into a single layer.
  3. Roast in oven for 30-40 minutes or until vegetables are tinged brown, turning once or twice. During last 5-10 minutes, sprinkle over seeds; continue roasting as above. Season with black pepper and sprinkle with chopped coriander, if desired. Serve hot.

Cook's tips

  • Freshly grind whole spices such as cumin and coriander seeds to get the best flavour.

Nutritional information

Spiced Roast Roots