Spiced Roasted Root Vegetables with Chickpeas

You Will Need:

  • 1/4-1/2 a cup of olive oil
  • 1-2 teaspoons of your favourite curry powder
  • a generous pinch of salt and pepper
  • 4 carrots (try a mix of white, orange and purple!), halved if very large
  • 4 parsnips, halved or quartered if large
  • 2 sweet potatoes, cut into thick wedges lengthways
  • 1 large red onion, cut into chunky wedges
  • 1 bulb of garlic, unpeeled but separated into cloves
  • 1 tin of chickpeas, drained
  • 1 lemon, cut into wedges, to serve
  • Fresh parsley or coriander, chopped, to serve
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Spiced Roasted Root Vegetables with Chickpeas

Fragrant with a gentle touch of curry spice, the real heat comes from a spell in a hot oven that draws out and intensifies all the natural vegetable sweetness. Serve with chopped parsley or coriander, and a wedge of lemon to provide a bright, fresh note just perfect for summertime festivities.


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