Winter spiced roasted veggies


These roasted veggies are a perfect winter warmer. I make them every time I fancy some comforting and healthy food. They are slightly spicy and exotic. I love them as much sizzling hot straight from the oven as cold from the fridge the next day. You can have them either as a side dish or a main player.

Below I am listing all the veggies I used today, but honestly you can add, remove, swap, whatever you fancy, all will go great!



  • 2 medium sweet potatoes
  • 5 new baby potatoes
  • 1 large carrot
  • 1 parsnip
  • 1 medium broccoli head
  • 1 large onion
  • 1 cup frozen peas
  • 4 tbsp olive/sunflower oil
  • pinch of salt
  • 1 tsp cumin
  • 1 tsp fennel seeds
  • pinch of chilli flakes (or more if you like it hot)
  • 1 tsp paprika
  • 3 tbsp water
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg


  1. Pour cold water into a large pot and put on medium heat.
  2. Peel sweet potatoes, carrots and parsnips and chop them in 3 or 4 smaller pieces, depending on the size.
  3. Wash baby potatoes and broccoli, chop broccoli into smaller pieces.
  4. Put the washed and chopped veggies into the pot (it doesn’t matter whether the water is boiling yet or not).
  5. Bring to boil if the water is not boiling yet.
  6. Boil for about 10-15 minutes. You don’t want the veggies to be completely cooked.
  7. While the veggies boil, cut the onion into thin slices.
  8. Preheat the oven to 200 degrees.
  9. Prepare the sauce by mixing water with oil and all the spices.
  10. When ready, drain the water from the veggies and pour the sauce into the pot.
  11. Add the chopped onion and frozen peas.
  12. Put the lid on top of the pot and shake vigorously to make sure all the veggies are covered in the sauce.
  13. Put the veggies on a roasting tray and bake them for 20-25 min until nice and golden. By this time they should all be completely cooked and soft.
  14. Take them out of the oven and enjoy as a starter, side dish or main course.


Julia X



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