Friday, 6 January 2012
Spiced Roasted Roots
Bart Spices Garam Masala Spice Mill which allows you to grind whole spices just like you would black peppercorns. It is perfect for this treatment for roasted root veg. This is a moveable feast, so use whatever root veg you have to hand. Last night, we used carrots, potaotes, parsnips and butternut squash, along with a red onion. Chop them into equal-sized pieces, around an inch or so in size. For 2, we used 1 large spud, 2 medium parsnips, some Chantenay carrots, about a third of a squash and one onion. In a bowl, combine 2 tablespoons of oil with a teaspoon of garam masala, freshly-ground if possible, and two cloves of garlic, crushed. Add some salt and pepper. Mix well, then add the prepared veg and toss around, so they are all covered in the spicy oil. Tip onto a parchment or foil-lined baking sheet, and spread into one layer, then roast at around 170 degrees for about 40 minutes. I don't like them to be too charred so you can increase the temperature if you like them that way. Turn once or twice during cooking. This makes a lovely, easy and cheap side dish and accompanied a quick chicken coconut curry really well. Alternatively, you can tip it all into a pot, cover with stock and then blend into a lovely, spicy veg soup.