One of the things I love about visiting with family is using them as guinea pigs as I experiment with new recipes. A recent successful experiment with my Mom was with this recipe for Cumin, Sesame and Turmeric Roast Vegetables. It is simple to make and most tasty to eat. So much so that we’ve been leaving the leftovers on the kitchen counter and snacking on them cold.
- onion (I like leeks)
- red cabbage
- fennel bulb
- seasoning salt
- sesame oil (you could use a different oil, but I find sesame oil particularly tasty for this recipe)
- Preheat oven to 400F.
- Wash the vegetables and apple. (you can stick to the ones that I listed above, or change up this recipe with tasty roasting vegetables that you have on hand.
- I leave the vegetables unpeeled, as many of the nutrients are in the skin, but if you prefer peeled vegetables, go for it.
- Cut apple and vegetables into generous size chunks.
- Coat the bottom of a roasting pan in a light layer of sesame oil (approximately a tablespoon or two, depending on the size of the roasting pan).
- Place cut up apple and vegetables in the roasting pan. Generously sprinkle with cumin and turmeric (approximately a tablespoon or two, depending on the size of the roasting pan).
- Lightly sprinkle with seasoning salt (approximately a teaspoon or two, depending on the size of the roasting pan).
- Toss the vegetables to spread the seasonings throughout.
- Drizzle a tablespoon or two of sesame oil over the top of the vegetables.
- Toss the vegetables again to coat all the vegetables in sesame oil.
- Cook in 400F oven for approximately 15 -30 minutes, checking the vegetables periodically, so that you take them out at your preferred degree of crunchiness.
Tell me about your variations on this recipe or a similar one in the comments below.