Cumin & Fennel Roasted Vegetables
Cumin and fennel seeds are commonly used in Indian and Middle Eastern cuisines for their aromatic and digestive properties.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 500 gram Potatoes
- 300 gram Carrots
- 300 gram Bell peppers
- 200 gram Red onion
- 2 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Preheat the oven to 200°C (400°F).
- Peel and chop the potatoes and carrots into chunks.
- Slice the bell peppers and red onion.
- In a small bowl, mix together the cumin seeds, fennel seeds, olive oil, salt, and black pepper.
- In a large baking dish, toss the vegetables with the spice mixture until evenly coated.
- Roast in the preheated oven for 30 minutes, or until the vegetables are tender and slightly caramelized.
- Remove from the oven and let rest for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 25g9%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.