Roasted Spring Vegetables

serves 4

ingredients

4 cups hearty vegetables (such as carrots, turnips, sweet potato, or radishes)

1/3 cup melted ghee or olive oil 

1 tablespoon minced garlic

1/2 teaspoon ajwain

1 tablespoon dried fenugreek leaves

2 teaspoons sea salt

1/2 bunch asparagus

1 tablespoon amchur

Pomegranate seeds for garnish

instructions

Preheat the oven to 450°F. Peel if necessary and cut the vegetables into 1-inch chunks.

Combine with ghee or olive oil, garlic, ajwain, fenugreek and salt. Spread on a baking sheet, cover tightly with foil, and bake for 20 minuets. 

Decrease the oven temperature to 300°F and bake the vegetables for another 15 to 20 minutes. 

Discard the bottom 2 to 3 inches of asparagus stems and cut the remaining into 2-inch spears. Spread over the roasted vegetables, cover with foil again and return the tray to the oven. 

After 5 minutes turn the oven off and leave the vegetables in the oven for another 10 to 12 minutes. Remove from oven, place on serving platter, and sprinkle with amchur and pomegranate seeds and serve.

Also in Recipes