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.
Cooking Light NOVEMBER 2008
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.
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Indian-Spiced Roast Potatoes and Parsnips recipe
