Roasted Tandoori Spice Vegetables

This is a delicious and healthy medley of roasted veggies with aromatic and tasty tandoori spice. This is an easy to make side with rainbow veggies.

Roasting veggies brings out beautiful caramelization that adds to addictive flavor. Whether you roast a single vegetable like Roasted Potatoes, Bhaingan Bharta or Curried Roasted Cauliflower, or a mix of veggies like this Kaima Bano Gatoi, the flavors are elevated exponentially. Have you met someone who doesn’t love roasted veggies? That’s the magic of roasting.

When you combine roasted veggies with a  seasoning or a marinade of lovely aromatic spices that results in a totally addictive meal. The spice mix that you’ll need is the classic Tandoori Masala. Tandoori masala is a quintessential blend of spices making it a great one to add with veggies, paneer, or meat. This lovely blend can be homemade (check here for the recipe)  or store-bought. We use this not just for making paneer tikka (or make this Paneer Tikka Poutine), but it can be used to make salad dressing like this Rainbow Salad With Tandoori Dressing. This recipe uses the tandoori masala to roast a medley of veggies.

The veggies used in this recipe are potatoes, sweet potatoes, Cauliflower, broccoli, carrots, parsnip, golden beets, onions, and bell peppers. They are mostly seasonal veggies. Other than bell peppers, Bell peppers are perfect to roast and they are always a part of regular paneer tikka, or Malai Paneer Tikka. So do not skip that.  This is a perfect combination of starchy as well as fiber rich veggies. Regular beets may add a purple color to everything while marinating, and so used golden beets. Parsnips belong to the carrot family and are nuttier in flavor. This is also a rainbow of veggies on your plate. When the weather outside is gloomy and cold, this is the right one to brighten up. A rainbow will always make anyone happy, whether in the sky or on a plate. That’s what I always believe in and that’s why I make these rainbow foods like Rainbow Salad With Tandoori Dressing or Pasta Salad with Peanut Sauce, or even this Rainbow Cake.

Now, when using different starchy root veggies and florets, it is important to cook all of them through at the same time. Each veggie requires a different cooking time. When using a medley, it is important to have them cut in a size that makes them all cook in the same amount of time. Sweet potatoes cook faster than potatoes or beetroot, and bell peppers and broccoli cook even faster. So it is ideal to have the veggies that cook longer into smaller size and the ones that cook quicker, chunky in size. In this manner, they are all perfectly done.

It is a great choice to marinate the veggies in the tandoori spice blend to soak up the flavor and seasonings. At least 30 minutes to an hour works ideal. They can be marinated in the refrigerator for a longer time like & hours, if you plan to make them for dinner, or for a huge crowd. 

This is also a crowd pleaser. This recipe easily feeds 6-10 as a side. When you have other curries along like this Slow Cooker Rajma, Mughlai Moong Dal, or sagu, this roasted veggie can feed double the servings. Making this for a crowd is easier as the effective cooking is done in the oven, and it requires one time mixing in between. This makes it a great choice to make often. 

This can be a wonderful way to eat your veggies. When want to cut down the grains in your meal, this along with some proteins will make a perfect and scrumptious meal. This tandoori spice roasted veggies are great to serve with comforting Jeera Rice, everyday roti/chapathi, or with these Garlic Butter Paratha.