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Indian-Spiced Roast Potatoes and Parsnips

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.