Indian-Spiced Roast Potatoes and Parsnips

Name: Indian-Spiced Roast Potatoes and Parsnips
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons brown mustard seeds; 1 Tbsp chili oil; 1 teaspoon coriander seeds; 2 Tbsps chopped fresh cilantro; 0 teaspoons garam masala; 1 teaspoons ground cumin; 1 Tbsp olive oil; 227 grams parsnips, cut into 1/2-inch-thick diagonal slices; 1 teaspoons salt; 0 teaspoons sugar; 680 grams Yukon gold potatoes, cut into 1/2-inch-thick slices

Need a gluten free, fodmap friendly, and vegan side dish? Indian-Spiced Roast Potatoes and Parsnips could be an awesome recipe to try. This recipe makes 6 servings with 143 calories, 4g of protein, and 5g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of brown mustard seeds, yukon gold potatoes, cilantro, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Combine chili oil, mustard seeds, and coriander seeds in a small nonstick skillet over medium-high heat. Cover and cook 2 minutes or until seeds begin to pop, shaking pan occasionally.

Ingredients you will need

Whole Coriander Seeds