| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 10g | 1.5g | 46g |
| sugars | fibre | protein | salt |
| 20g | 9g | 5g | 0.5g |
There’s something immensely satisfying about the blend of flavors in Coriander Seed and Cumin Roasted Vegetables. The warm, almost sweet notes of the coriander seeds, combined with the earthy tones of cumin, and the array of colorful, fresh vegetables make this dish a tribute to the culinary diversity I’ve been lucky to experience growing up in the heart of New York. Just as the city is a melting pot of cultures, this recipe is a vibrant fusion of flavors that evoke wonderful memories of home.
Nutritional Finesse
One aspect I specifically love about this recipe is how it subtly sneaks in a nutritional powerhouse on your plate. From the vitamin rich carrots and beets to the immune-boosting red bell peppers, this ensemble of vegetables brings together illustrious health benefits, pampering your body with essential vitamins, minerals, and fiber. Moreover, spicing up the mix with cumin and coriander seeds enhances digestion and potential weight loss benefits. So, not only does it taste divine, it’s great for your health too!
Complimenting Diverse Dishes
This versatile side is a fantastic partner to a number of dishes. It pairs exceptionally well with a simple grilled chicken or fish, providing a colorful and flavorful contrast. If you’re favoring a vegetarian or vegan meal, these roasted vegetables can be combined with a hearty grain like quinoa for a satisfying, all-veggie main course. This array of spices and colors reminds me of a dish you would find at one of the many bodegas scattered throughout New York’s boroughs. It’s meals like this that bring my taste buds right back to the bustling streets of South Bronx.
The next time you find yourself with a selection of vibrant veggies, consider trying out the Coriander Seed and Cumin Roasted Vegetables recipe. It’s a revamp of a homestyle dish with a flavor profile that pays homage to the rich culinary landscape that has shaped my kitchen endeavors. Enjoy the blend of textures, colors and bold spices that come together in each bite of this nutrient-packed, flavor-rocking ensemble!
What You’ll Need
- 3 large Carrots
- 2 medium Parsnips
- 2 medium Red bell peppers
- 1 large Sweet potato
- 2 medium Beets
- 2 Zucchinis
- 3 tablespoons of Olive oil
- 2 teaspoons of Coriander seeds
- 2 teaspoons of Cumin seeds
- Salt to taste
- Black pepper to taste
Method
Step One
Preheat your oven to 400°F (200°C). While the oven is heating, peel and cut the carrots, parsnips, sweet potato, beets, and red bell peppers into bite-sized pieces. Slice the zucchinis into half-inch thick rounds.
Step Two
Place the cut vegetables on a large baking sheet. Drizzle them with olive oil, ensuring all the pieces are coated evenly. If necessary, use your hands to mix the vegetables and oil together.
Step Three
In a mortar and pestle, crush the coriander seeds and cumin seeds until they become a coarse powder. If you don’t have a mortar and pestle, you can use the bottom of a heavy pan to gently crush the seeds.
Step Four
Sprinkle the crushed coriander and cumin seeds over the greased vegetables. Toss the vegetables again to make sure they are evenly coated with the spice mixture. Add salt and black pepper to taste.
Step Five
Place the baking sheet in the preheated oven and roast the vegetables for about 30-40 minutes, or until they are brown and crispy. Halfway through the cooking time, use a spatula to turn the vegetables so they brown evenly on all sides.
Step Six
Once the vegetables are finished roasting, remove them from the oven and let them cool slightly before serving. Enjoy your Coriander Seed and Cumin Roasted Vegetables as a healthy and flavorful side dish.
