I was talking yesterday about a lunch we had on Monday, the Indian inspired lunch. I have said this many times, I love Indian food. I love eating Indian food more the to the point as I am no expert in the cooking department. However, I am always keen to learn and try new things out along the way. I stuck to some of my basic dishes on Monday and was planning on doing curried peas as a side dish, when bingo, no peas. What I did have was lots of carrots and a butternut squash that had seen better days. Many things came across my mind, but I didn't have a whole lot of time to prepare much. So I went with basic roasted veg with a twist. A spiced twist to be exact.
I really enjoyed the flavours of these roasted vegetables. I have to admit, roasted carrot and butternut squash are two of my all time favourite roasted vegetables. Not fancy, up and coming, new or exciting, but good basic food.
A very easy side dish that does accompany Indian food, although it isn't really Indian food. The flavours are complimentary and it does go well with spiced chicken and rice.
After reading an article about what recipe readers like to see, I would like to say that roasting times are really approximate. Oven heat varies from one to another and it isn't an exact science. Also, the softness of the carrots and squash you are using will depend on how long they are cooking for. For example, softer carrots and squash will likely cook faster then harder ones. That probably sounds self explanatory, but just in case. My oven usually takes anywhere between 50 - 60 minutes to roast any kind of root vegetable.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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