Roasted Indian-Spiced Vegetables With Lime-Cilantro Butter Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, toss together the vegetables (such as cauliflower florets, carrots, bell peppers, and red onions) with olive oil, ground cumin, ground coriander, turmeric, paprika, salt, and pepper.
• STEP 3.Spread the vegetables in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until they are tender and slightly charred.
• STEP 4.Meanwhile, prepare the lime-cilantro butter by combining softened butter, lime zest, lime juice, chopped cilantro, salt, and pepper in a small bowl. Mix well.
• STEP 5.Once the vegetables are roasted, remove them from the oven and let them cool slightly. Serve the roasted vegetables with a dollop of lime-cilantro butter on top.
• STEP 6.Garnish with additional chopped cilantro, if desired. Enjoy!

Cooking Tips

• Feel free to customize the vegetable selection based on your preference and what's in season.
• Make sure to cut the vegetables into similar-sized pieces for even cooking.
• For extra heat, add a pinch of cayenne pepper or red chili flakes to the spice mixture.

Storage and Serving

• Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the vegetables in the oven or microwave before serving.
• Serve the roasted vegetables as a side dish with grilled meats or as a filling for wraps and sandwiches.