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.
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
2 tablespoons chopped fresh cilantro
How to Make It
Preheat oven to 450°.
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.
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.