Roasted Indian-Spiced Vegetables With Lime-Cilantro Butter Recipe

Recipe By Slurrp

Roasted Indian-Spiced Vegetables With Lime-Cilantro Butter is a flavorful and healthy dish that combines a medley of colorful vegetables with aromatic Indian spices. The vegetables are roasted to perfection, bringing out their natural sweetness and adding a delicious charred flavor. The lime-cilantro butter adds a tangy and herbaceous twist, elevating the dish to a whole new level. This recipe is perfect as a side dish or a light vegetarian main course.

4.7
20 Rating -
Rate
Vegdiet
40minstotal
15minsPrep
25minsCook
40m.total
15m.Prep
25m.Cook
Roasted Indian-Spiced Vegetables With Lime-Cilantro Butter
plan
Bookmark

ingredients serve

Ingredients for Roasted Indian-Spiced Vegetables With Lime-Cilantro Butter Recipe

  • 1/4 Small Cauliflower, Cut Into Florets
  • 1/2 Carrots, Peeled And Sliced
  • 1/4 Red Bell Pepper, Seeded And Sliced
  • 1/4 Red Onion, Sliced
  • 1/2 tablespoon Olive Oil
  • 1/4 teaspoon Ground Cumin
  • 1/4 teaspoon Ground Coriander
  • 0.13 teaspoon Turmeric
  • 0.13 teaspoon Paprika
  • As required Salt And Pepper, To Taste
  • 1 tablespoon Unsalted Butter, Softened
  • 1/4 Zest Lime
  • 1/4 Juice Lime
  • 1/2 tablespoon Chopped Cilantro
  • as required Additional Chopped Cilantro, For Garnish

Directions: 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.
Nutrition
value
495
calories per serving
21 g Fat18 g Protein53 g Carbs37 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    18g
  • Carbs
    53g
  • Fiber
    37g

MacroNutrients

  • Carbs
    53g
  • Protein
    18g
  • Fiber
    37g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    307mg
  • Iron
    9mg
  • Vitamin A
    3524mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    1mg
  • Vitamin B9
    407mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    335mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    246mg
  • Manganese
    3mg
  • Phosphorus
    461mg
  • Selenium
    7mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp