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
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.
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.
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Coconut Oil Roasted Vegetables with Indian Spices
- 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
Place one oven rack in the upper third of the oven. Place another rack in the middle. Preheat oven to 450•.
In a small bowl, whisk together first six ingredients. Set aside.
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.
Place remaining vegetables and garlic on another baking sheet.
Sprinkle 1/2 tsp. salt and 1/4 tsp. pepper over each baking sheet.
Spoon oil over both baking sheets of vegetables.
Toss the beets in the oil separately. Then the remaining vegetables.
Place baking sheet with beets on the higher rack in the oven and bake for 20 minutes.
Place the other baking sheet on the middle rack.
Bake for another 20 to 30 minutes, or until all the vegetables are tender, stirring halfway through the cooking time.
I calculated 3 Weight Watcher Smartpoints.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, healthy roasted vegetables recipes: