Recipe
Roasted Tandoori Root Vegetables

Roasted Tandoori Root Vegetables

  • Servings: 6
  • Total Time:

 

Tip: Potatoes, celeriac, butternut squash and/or pumpkin can be substitute for any of the root veggies if desired

Ingredients

2 packages (each 8.5 oz) Royal Ready to Heat – Tikka Masala Rice

3/4 cup plain yogurt, divided

2 tbsp canola oil

1 tbsp lemon juice

1 tsp paprika

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp curry powder

1/2 tsp garam masala

1 tsp salt

1/2 tsp pepper

1/4 tsp cayenne pepper

1 lb sweet potatoes, chopped into 2-inch chunks

3 carrots, chopped into 2-inch chunks

3 parsnips, chopped into 2-inch chunks

3 golden beets, chopped into 2-inch chunks

2 tbsp finely chopped fresh cilantro

 

Instructions

  1. Preheat oven to 400° In large bowl, toss together 1/4 cup yogurt, oil, lemon juice, paprika, cumin, coriander, curry powder, garam masala, salt, pepper and cayenne pepper.

 

  1. Toss in sweet potatoes, carrots, parsnips and beets until well coated. Transfer to parchment paper-lined baking sheet; bake for 45 to 50 minutes or until golden brown and tender.

 

  1. Meanwhile, prepare rice according to package directions. Serve roasted vegetables on top of rice. Garnish with a dollop of yogurt and sprinkle of cilantro before serving.