Roasted Root Vegetable Bake

Roasted Root Vegetable Bake is a hearty and flavorful Paleo Indian dish that showcases a medley of nutritious root vegetables infused with aromatic spices. This comforting bake is perfect for a wholesome meal, bringing warmth and a touch of earthiness to your table.

Ingredients

• Carrot - 150 grams, peeled and diced
• Sweet Potato - 150 grams, peeled and diced
• Beetroot - 150 grams, peeled and diced
• Turnip - 150 grams, peeled and diced
• Red Onion - 1 medium, sliced
• Garlic - 4 cloves, minced
• Fresh Ginger - 1 inch, grated
• Coconut Oil - 2 tablespoons
• Cumin Powder - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Garam Masala - 1 teaspoon
• Salt - to taste
• Black Pepper - to taste
• Fresh Cilantro - for garnish

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large mixing bowl, combine the diced carrots, sweet potato, beetroot, turnip, and sliced red onion.
3. In a small pan, heat the coconut oil over low heat and add minced garlic, grated ginger, cumin powder, coriander powder, turmeric powder, garam masala, salt, and black pepper. Stir for 2-3 minutes until fragrant.
4. Pour the spiced coconut oil mixture over the vegetables and toss until they are well coated.
5. Spread the vegetables evenly on a baking tray lined with parchment paper.
6. Roast in the preheated oven for 35-40 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
7. Remove from the oven and let it cool for a few minutes before garnishing with fresh cilantro.
8. Serve warm as a main dish or a side.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from root vegetables, promoting overall health.
• High in dietary fiber, supporting digestive health.

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