Roasted Indian-spiced vegetables with lime-cilantro butter from From the Oven to the Table: Simple Dishes That Look After Themselves (page 122) by Diana Henry

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Notes about this recipe

  • kari500 on January 27, 2024

    Thanks to previous reviewers - I doubled the spicing and it was perfect for us. I also cooked/boiled the potatoes first (and dropped the chopped carrots in with them for the last minute or so). Didn't use all the called for vegetables; I did potatoes, carrots cut into chunks, Brussels sprouts, cauliflower, and a large turnip. It looked like a massive amount, but it cooks down (still, we have some leftover, which is great because we all loved it). I don't think it needs the butter at all (at least not if you double the spicing). Served with fried eggs, mango chutney, and yogurt, and no one touched the yogurt. I'll still put a bit out next time because I can see it being useful sometimes. Since we didn't think it needed the butter (we all had a dollop but didn't want more) I wrapped it up and stuck it in the freezer. I think it might be nice on fish.

  • Nichill on October 08, 2023

    This was very successful. We were all exhausted after a complicated weekend. I didn’t think we would manage to eat just this, with no added meat or egg, but it was appreciated. I didn’t have any beetroot, or lime, and used lemon in place of the latter. We served with Greek-style yoghurt, mango chutney and a spiced pumpkin chutney, and a squeeze of lemon juice. Our vegetables were farm-fresh today, which might have made it tastier. Will definitely be making this again.

  • Clog on August 21, 2022

    Worked very well as a side dish, which is what I was looking for. I added 5-10 minutes to the cooking time.

  • Jane on November 11, 2019

    I didn’t love this. It wasn’t spiced strongly enough and it was boring. The lime-cilantro butter helps a bit but not enough to make me want to repeat it. It might be OK as a side dish I suppose but as a main it felt dull. I did chop up leftovers and use in a frittata with cheese and it was more tolerable. Also, it needed 15 more minutes than the 25 stated for the potatoes to be cooked.

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