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Garam Masala & Mustard Roasted Vegetables

Easy sheet pan dinner of warming curry-spiced in-season veggies ~ purple top turnips + cauliflower + winter squash, tossed in garam masala and mustard marinade; roasted until golden and fragrant and served on a bed of lovely peppery greens 

 

Winter root vegetables from your local CSA and farmers’ market are great right now; cauliflower mixes it up a bit and melts beautifully with the curry mustard flavours. Dandelion Spring Farm, located mid-coast Maine, is abundant with stunning certified organic vegetables, culinary and medicinal herbs.

  • Serves2-3
  • Cooks in 35 - 40 mins
  • Prep time 10 mins
  • Low fat

    Low Fat recipes have healthy whole food ingredients that are low in fat and calories to help with weight management and heart disease.

  • Grounding

    Spices, herbs and foods that are grounding, warming and calming with earthy rich tones and flavours.  These foods help the body relax are generally rich in anti-inflammatory and antimicrobial nutrients.

  • Vitamins Minerals
  • Warming Spices
  • Heart Healthy

    Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.

Ingredients

adds to shopping list

  • 2 purple top turnips - diced
  • 2 cups cauliflower - diced
  • 2 cups squash* - finely sliced
  • 1 tbsp vinegar - white balsamic
  • 1 tbsp dijon mustard
  • 1 tbsp seeded mustard
  • 2 tsp olive oil - extra virgin
  • 1 tsp garam masala
  • 1 tsp salt + pepper
  • 3 sprigs thyme
  • 2 cups rocket | salad greens
  • ½ cup parsley | cilantro
  • fresh thyme to garnish

Method

 

Garam Masala & Mustard Roasted Vegetables

 

PREHEAT OVEN TO 400F | 200C. Parchment paper-lined sheet pan.

 

WASH and then SMALL DICE vegetables similar-sized for even cooking time. 

 

MIX vinegar, mustard, oil and spices together in a bowl; toss in diced veg and stir well to coat.

 

SPREAD on a parchment paper-lined sheet pan with thyme sprig in a single layer.

 

ROAST 20 mins, turn veg over; roast 15-20 mins more until veg is tender with some crispy, golden edges.

 

ROUGHLY CHOP arugula | greens + herbs. MIX on your chopping board.

 

PLATE salad greens. TOP with roasted veg + fresh thyme leaves.

 


Serving Ideas
with a drizzle of oil and vinegar
a dollop of mustard or Mix Mustard Dressing.
a drizzle of tahini or Lemon Garlic Tahini Sauce
with Peanut Satay Sauce

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

*SQUASH USE kabocha, buttercup, honeynut, butternut, acorn, delicata, Kuri, pumpkin etc.

 

SWAP CAULIFLOWER for broccoli, romesco, potato, sweet potato, fennel.

 

SWAP Purple top turnips for carrot, celeriac, beetroot, rutabaga, kohlrabi, large radishes, zucchini, peppers.

 

SWAP Garam Masala for curry spice blends.

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