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Roasted Indian-Spiced Vegetables with Lime-Cilantro Butter
PUREWOW19Ingredients
50Minutes
640Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2/3 lb. waxy potatoes (small, scrubbed and quartered)
- 3 beets (medium-small cooked, halved)
- 6 carrots (long, thin, halved, or 3 large carrots, quartered, if you can’t find thin)
- 2 1/4 lb. cauliflower (broken into florets with the leaves)
- 3 parsnips (halved lengthwise)
- 3 garlic cloves (finely grated)
- 5 Tbsp. peanut oil
- sea salt
- freshly ground black pepper
- 2 tsp. cumin seeds
- 2 tsp. coriander seeds
- 3/4 tsp. ground turmeric
- plain yogurt
- chutney
- 5 Tbsp. unsalted butter (at room temperature)
- 1 chili
- 1/2 tsp. crushed red pepper flakes
- 2 Tbsp. fresh cilantro leaves (finely chopped)
- 1 lime (plus a squeeze of lime juice)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium480mg20% |
| Potassium2090mg60% |
| Protein13g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate78g26% |
| Dietary Fiber17g68% |
| Sugars32g |
| Vitamin A320% |
| Vitamin C290% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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