Roasted Vegetables Spice Mix
Lately, our family has adopted many healthy eating habits and roasted vegetables is one of them. We used to roast vegetables such as brussels sprouts and broccoli with salt and pepper. Then one day, we thought, why not try Indian vegetables with Indian spices. So here is the spice mix we created to roast vegetables such as okra, bitter gourd/karela, potatoes, sweet potatoes, kohlrabi, and zucchini. However, this spice mix will go with any vegetables of your choice. Roasted vegetables are great to cook as a weekend meal-prep.
Ingredients
- 1 cup coarse chickpea flour/besan
- ¼ cup rice flour
- ¼ cup semolina/rava
- 1 tsp cumin powder
- 3 tsp chili powder
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp turmeric powder
- 1 tsp dry mango powder/amchur
Instructions
- Mix all the ingredients and store them in an airtight container like any other spices.
- Whenever you want to roast any vegetables, chop those vegetables such that the pieces are the same size and place them in a bowl.
- Add salt and 1 tbsp oil and mix well. Now sprinkle one or two tablespoons of the spice-mixture all over the vegetables. Instead of mixing with your hands, shake the bowl until the vegetable pieces are coated with a thin layer of the spice mix.
- Preheat the oven to 400°F degrees. Spread vegetables in a single layer on a parchment paper-lined tray. Bake for about 25-30 minutes. Make sure you check on the vegetables during baking to prevent burning and flip them if necessary.
