Spiced Roasted Autumn Vegetables
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I’m a big fan of one pan cooking, and this spiced roasted autumn vegetables dish is a great side to go with a roast.
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Spiced Roasted Autumn Vegetables
Ingredients
- 1 oz Crisco (Trex) Vegetable Shortening
- 1 small butternut squash peeled, deseeded and cut into chunks
- 1 lb potatoes scrubbed and cut into small chunks
- 1 lb carrots trimmed and scrubbed
- 2 parsnips scrubbed and cut into chunks
- 2 zucchini thickly sliced
- salt and freshly ground black pepper
- 1 tsp cumin seeds
- 4 garlic cloves left whole
- 1 red chili deseeded and thinly sliced
Instructions
- Preheat the oven to 350°F/180°C/Gas 6. Put the vegetable shortening into a large roasting pan and heat in the oven until melted.
- Add all the vegetables to the roasting tin and toss to mix and coat lightly in the vegetable shortening. Season with salt and freshly ground black pepper, then add the cumin seeds, garlic and chilli.
- Roast for 45-50 minutes, turning the vegetables halfway through the cooking time. Check that the vegetables are tender, allowing a few more minutes, if necessary.
Notes
The vegetable shortening can be replaced with vegetable oil if you prefer.
Nutrition
Serving: 1Serving | Calories: 366kcal | Carbohydrates: 72g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 111mg | Potassium: 2104mg | Fiber: 14g | Sugar: 17g | Vitamin A: 39188IU | Vitamin C: 116mg | Calcium: 196mg | Iron: 4mg
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
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