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Coconut Oil Roasted Vegetables with Indian Spices

Christie Daruwalla
  • 65 minutes
  • Serves 18

INGREDIENTS

1 lb

Baby carrots

2 cups

Baby red potatoes

2

Beets (peeled and cut into 1/2 chunks), medium

2 cups

Butternut squash

1 tsp

Coriander, ground

4 cloves

Garlic

1

Green pepper (cut into 1/2 chunks)

1

Onion (peeled and cut into 1/2 chunks)

1/2 tsp

Black pepper, fresh ground

1 tsp

Fennel seed

1 tsp

Kosher salt

1 tsp

Mustard seed

1/4 tsp

Turmeric

1/4 cup

Coconut oil

1 tsp

Cumin seed