Indian-Spiced Roast Potatoes and Parsnips

Toasting brown mustard seeds in chili oil enhances their characteristic sharpness. Be sure to cover the pan because the seeds will pop as they cook. Use yellow mustard seeds for a tamer heat.


6 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 168
Caloriesfromfat 26 %
Fat 4.9 g
Satfat 0.6 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 3.5 g
Carbohydrate 27.7 g
Fiber 2.6 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 208 mg
Calcium 21 mg


1 tablespoon chili oil
2 teaspoons brown mustard seeds
1 teaspoon coriander seeds
1/2 teaspoon ground cumin
1/4 teaspoon garam masala
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
1 1/2 pounds Yukon gold potatoes, cut into 1/2-inch-thick slices
1/2 pound parsnips, cut into 1/2-inch-thick diagonal slices
Cooking spray
2 tablespoons chopped fresh cilantro


1. Preheat oven to 450°.

2. 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. Remove from heat; let stand, covered, 1 minute. Stir in cumin and garam masala.

3. Combine spice mixture, olive oil, and next 4 ingredients (through parsnips) in a roasting pan coated with cooking spray; toss to coat. Bake at 450° for 20 minutes or until vegetables are tender, turning vegetables after 10 minutes. Sprinkle vegetable mixture with cilantro; toss.