Coconut Oil Roasted Vegetables with Indian Spices

Crispy potatoes, beets, squash and carrots roasted with coconut oil and whole spices like mustard seed, fennel seed and cumin seed. Smells divine and tastes even better – Low Calorie, Low Fat Roasted Vegetables Dinner Recipe
Coconut Oil Roasted Vegetables with Indian Spices - crispy potatoes, beets, squash and carrots roasted with coconut oil and spices like mustard seed, fennel seed and cumin seed. Smells divine and tastes even better - Low Calorie, Low Fat Dinner Recipe

Looking at the photos of Coconut Oil Roasted Vegetables with Indian Spices makes me incredibly happy. It is the vibrant colors as well as memory of the scrumptious flavors that brings the smile to my face. This was a dish I was bringing to a potluck. Little did our friends know they were guinea pigs for a new recipe. I had made a version of this before, unfortunately without writing the recipe down. This time I tweaked it here and there and used melted coconut oil instead of olive oil. Yippee Ki Yay, it was a total winner and everyone wanted the recipe. Well, you are getting it! There is nothing unusual about this recipe, no great new tip or method. It is simply deliciously fresh and seasonal vegetables roasted at a high temperature with some whole spices.

Coconut Oil Roasted Fall Vegetables with Indian Spices - crispy potatoes, beets, squash and carrots roasted with coconut oil and spices like mustard seed, fennel seed and cumin seed. Smells divine and tastes even better - Low Calorie, Low Fat Dinner Recipe

Nature and my oven did all the hard work. One little note, if you have a convection oven, use it. Cooking on convection will make your vegetables extra crispy, just the way I like them. A convection oven circulates the air causing it to cook faster and more evenly. Vegetables love it, so do cake and pies. Just remember to reduce your oven temperature by 25• and start checking for doneness about 10 to 15 minutes early. If you are heading to a potluck, bring a big pan of Coconut Oil Roasted Vegetables with Indian Spices. It will be a crowd favorite.

Coconut Oil Roasted Fall Vegetables with Indian Spices - crispy potatoes, beets, squash and carrots roasted with coconut oil and spices like mustard seed, fennel seed and cumin seed. Smells divine and tastes even better - Low Calorie, Low Fat Dinner Recipe

If you want to be sure to see Food Done Light’s next recipe, Chicken Cordon Bleu, subscribe by email below. You won’t want to miss it.

Coconut Oil Roasted Fall Vegetables with Indian Spices - crispy potatoes, beets, squash and carrots roasted with coconut oil and spices like mustard seed, fennel seed and cumin seed. Smells divine and tastes even better - Low Calorie, Low Fat Dinner Recipe

Coconut Oil Roasted Vegetables with Indian Spices

Course Gluten Free, Side Dish, Vegetables, Vegetarian
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 18
Calories 71 kcal
Author Christie Daruwalla

Ingredients

  • 1/4 cup coconut oil melted
  • 1 tsp mustard seed
  • 1 tsp cumin seed
  • 1 tsp fennel seed
  • 1 tsp ground coriander
  • 1/4 tsp turmeric
  • 2 medium beets peeled and cut into 1/2 chunks
  • 2 cups butternut squash peeled and cut into 1/2 inch chunks
  • 2 cups baby red potatoes halved
  • 1 green pepper cut into 1/2 chunks
  • 1 onion peeled and cut into 1/2 chunks
  • 1 lb baby carrots
  • 4 cloves garlic minced
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper

Instructions

  1. Place one oven rack in the upper third of the oven. Place another rack in the middle. Preheat oven to 450•.
  2. In a small bowl, whisk together first six ingredients. Set aside.
  3. Place all the beets on one side of a baking pan and half the potatoes, half the onion and half the garlic on the other side of a large baking sheet.
  4. Place remaining vegetables and garlic on another baking sheet.
  5. Sprinkle 1/2 tsp. salt and 1/4 tsp. pepper over each baking sheet.
  6. Spoon oil over both baking sheets of vegetables.
  7. Toss the beets in the oil separately. Then the remaining vegetables.
  8. Place baking sheet with beets on the higher rack in the oven and bake for 20 minutes.
  9. Place the other baking sheet on the middle rack.
  10. Bake for another 20 to 30 minutes, or until all the vegetables are tender, stirring halfway through the cooking time.

Recipe Notes

I calculated 3  Weight Watcher Smartpoints.

Nutrition Facts
Coconut Oil Roasted Vegetables with Indian Spices
Amount Per Serving
Calories 71 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 3g 15%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

Happy Healthy Eating,

Christie

But wait, there’s more. Check out these deliciously, healthy roasted vegetables recipes:

Simply Roasted Beets

Simply Roasted Beets

Apple Cider Apple & Parsnip Bake

Apple Cider Apple & Parsnip Bake

Honey Roasted Acorn Squash

Honey Roasted Acorn Squash

Comments

  1. Wonderful, delicious dish!! I like roasted veggies, and I'd looooooooove to try these spices I think my family would love it.
  2. I can always use more veggie recipes. Love the Indian spices, too!
  3. I love that you subbed coconut oil for olive oil here! You know, I have a convection oven option on my oven, but almost never think to use it. I will have to give it a try on veggies the next time!
  4. I love roasted veggies, and the spices here are warming - perfect for fall!
  5. Love all the veggies in this dish and the subtle flavor of coconut from the oil I know this is delicious!
  6. Coconut oil is just the best thing! I love roasting veggies with it!
  7. These are simply gorgeous! Great job! Pinning!
  8. what a beautiful combination of flavors and colors! I will have to make this recipe very soon. Love Indian spices and veggies so this is perfect.
  9. Michelle@healthiersteps says
    Wow,I love the spices and the lovely colorful vegetables,. I can't wait to make your recipe!
  10. I love roasted veggies in the fall - like the idea of coconut oil and Indian spices! Yummy!
  11. I am just loving all the flavors and spices in this... and that they are roasted in coconut oil! :) Sounds like the perfect side for Thanksgiving dinner.
  12. This is totally my kind of meal! I love that you used coconut oil!
  13. This sounds so delicious! Roasting veggies is one my favorite things about Fall. Love the addition of the fennel seeds!
  14. I have yet to toss my veggies in coconut oil, but you can be sure it's happening soon!
    • Christie Daruwalla says
      Hi Nic, I wouldn't necessarily use coconut oil on everything but I did like it on this dish to add another of Indian flavor.
  15. I love roasted veggies and the spice combination in these sounds fantastic. Beautiful photos too!!
  16. Erica (@Erica's Recipes) says
    I know you say there's no special technique here or anything, but this is the first I've seen roasted veggies in coconut oil - love the idea! I also have zero issue using friends and coworkers as guinea pigs for a new recipe.:)
    • Christie Daruwalla says
      Hi Erica, I hadn't used coconut oil before to roast vegetables. I won't use it all the time, but I did love it with these Indian flavors.
  17. I love roast veggies but haven't ever thought of using Indian spices. Thanks for the inspirations!

Trackbacks

  1. […] you want to be sure to see Food Done Light’s next recipe, Coconut Oil Roasted Indian Fall Vegetables, subscribe by email below. You won’t want to miss […]

Speak Your Mind

*