This vegan recipe is a delicious side that can be paired with other Indian dishes or even with non-Indian meals to spice things up. We have used sweet potatoes, potatoes and turnips but any root vegetables will work.
6 cups root vegetables cut into 1” cubes (sweet potato, potato, turnip)
1 ½ teaspoons Jaswant’s Kitchen Tandoori Masala
½ teaspoon kosher salt (add more to taste)
1 ½ tablespoons oil
Preheat oven to 400°F on bake setting.
Drizzle oil over chopped vegetables and toss well. Add salt and Jaswant’s Kitchen Tandoori Masala and mix well. Bake in the oven on a lined baking sheet for 30-40 minutes stirring occasionally until fork tender. Season with salt if needed and serve warm with your favourite main dish.
Makes 4-5 servings
Prep time: 10 min
Cook time: 30-40 min