Indian Spiced Root Vegetables with a Lime-Cilantro Butter

Yet another great recipe from Diane Henry's new book From the Oven to the Table.  You can use whatever root vegetables that you have on hand.

3 medium-small cooked beets, halved
6 long, thin carrots, halved (or 3 large carrots, quartered, if you can’t find thin)
One 2¼-pound cauliflower, broken into florets with the leaves
3 parsnips, halved lengthwise
3 garlic cloves, finely grated
5 tablespoons peanut oil
Sea salt and freshly ground black pepper
2 teaspoons cumin seeds
2 teaspoons coriander seeds
¾ teaspoon ground turmeric
Plain yogurt and chutney, to serve
Cilantro-Lime Butter
5 tablespoons unsalted butter, at room temperature
1 red Fresno chili—halved, seeded and finely chopped, or ½ teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh cilantro leaves
Finely grated zest of 1 lime, plus a squeeze of lime juice
Directions:
1. Preheat the oven to 425°F. Gather a very large roasting pan or a half sheet pan with a lip around the edge (18 by 13 inches) or use a couple of smaller pans. Put the pan or pans in the oven to heat up.
Source: https://pressfrom.info/us/lifestyle/food-and-drink/-337223-roasted-indian-spiced-vegetables-with-lime-cilantro-butter.html

⅔ pound small waxy potatoes, scrubbed and quartered
3 medium-small cooked beets, halved
6 long, thin carrots, halved (or 3 large carrots, quartered, if you can’t find thin)
3 parsnips, halved lengthwise
3 garlic cloves, finely grated
5 tablespoons olive oil
Sea salt and freshly ground black pepper
2 teaspoons cumin
2 teaspoons coriander
¾ teaspoon ground turmeric
Plain yogurt and chutney, to serve

Cilantro-Lime Butter

5 tablespoons unsalted butter, at room temperature
1 red Fresno chili—halved, seeded and finely chopped, or ½ teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh cilantro leaves
Finely grated zest of 1 lime, plus a squeeze of lime juice

Toss the vegetables with olive oil, cumin, tumeric, coriander, salt and pepper, and lay out in a largely single layer baking sheet.
Roast the vegetables until soft, usually about 30 minutes at 425 degrees.
To serve, dot the vegetables with the Cilantro Lime butter, and serve.

3 medium-small cooked beets, halved
6 long, thin carrots, halved (or 3 large carrots, quartered, if you can’t find thin)
One 2¼-pound cauliflower, broken into florets with the leaves
3 parsnips, halved lengthwise
3 garlic cloves, finely grated
5 tablespoons peanut oil
Sea salt and freshly ground black pepper
2 teaspoons cumin seeds
2 teaspoons coriander seeds
¾ teaspoon ground turmeric
Plain yogurt and chutney, to serve
Cilantro-Lime Butter
5 tablespoons unsalted butter, at room temperature
1 red Fresno chili—halved, seeded and finely chopped, or ½ teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh cilantro leaves
Finely grated zest of 1 lime, plus a squeeze of lime juice
Directions:
1. Preheat the oven to 425°F. Gather a very large roasting pan or a half sheet pan with a lip around the edge (18 by 13 inches) or use a couple of smaller pans. Put the pan or pans in the oven to heat up.
Source: https://pressfrom.info/us/lifestyle/food-and-drink/-337223-roasted-indian-spiced-vegetables-with-lime-cilantro-butter.html

3 medium-small cooked beets, halved
6 long, thin carrots, halved (or 3 large carrots, quartered, if you can’t find thin)
One 2¼-pound cauliflower, broken into florets with the leaves
3 parsnips, halved lengthwise
3 garlic cloves, finely grated
5 tablespoons peanut oil
Sea salt and freshly ground black pepper
2 teaspoons cumin seeds
2 teaspoons coriander seeds
¾ teaspoon ground turmeric
Plain yogurt and chutney, to serve
Cilantro-Lime Butter
5 tablespoons unsalted butter, at room temperature
1 red Fresno chili—halved, seeded and finely chopped, or ½ teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh cilantro leaves
Finely grated zest of 1 lime, plus a squeeze of lime juice
Directions:
1. Preheat the oven to 425°F. Gather a very large roasting pan or a half sheet pan with a lip around the edge (18 by 13 inches) or use a couple of smaller pans. Put the pan or pans in the oven to heat up.
Source: https://pressfrom.info/us/lifestyle/food-and-drink/-337223-roasted-indian-spiced-vegetables-with-lime-cilantro-butter.html

3 medium-small cooked beets, halved
6 long, thin carrots, halved (or 3 large carrots, quartered, if you can’t find thin)
One 2¼-pound cauliflower, broken into florets with the leaves
3 parsnips, halved lengthwise
3 garlic cloves, finely grated
5 tablespoons peanut oil
Sea salt and freshly ground black pepper
2 teaspoons cumin seeds
2 teaspoons coriander seeds
¾ teaspoon ground turmeric
Plain yogurt and chutney, to serve
Cilantro-Lime Butter
5 tablespoons unsalted butter, at room temperature
1 red Fresno chili—halved, seeded and finely chopped, or ½ teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh cilantro leaves
Finely grated zest of 1 lime, plus a squeeze of lime juice
Directions:
1. Preheat the oven to 425°F. Gather a very large roasting pan or a half sheet pan with a lip around the edge (18 by 13 inches) or use a couple of smaller pans. Put the pan or pans in the oven to heat up.
Source: https://pressfrom.info/us/lifestyle/food-and-drink/-337223-roasted-indian-spiced-vegetables-with-lime-cilantro-butter.html