John Myers
Oven Vegetables with Lots of Spices
The perfect oven vegetables with lots of spices recipe with a picture and simple step-by-step instructions.
- 3 piece Large potatoes
- 2 piece Sweet potatoes
- 4 tbsp Olive oil
- 1 piece Onion
- 1 Pc. Clove of garlic
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Smoked paprika powder
- 1 Msp Chilli flakes
- 200 g Cherry tomatoes
- Sea salt and freshly ground pepper
- Chopped parsley
- Peel the potatoes as you like or leave the skin on. Cut into bite-sized pieces and simmer in a little salted water for about 6 minutes, then drain and drain in a sieve.
- Peel the sweet potatoes and cut them into bite-sized pieces. Place both types of potatoes in a frying pan and mix with half of the olive oil. Bake in the preheated oven at 225 degrees on the middle rack for about 30 minutes.
- In the meantime, heat the remaining oil in a pan. Peel and finely dice the onion and clove of garlic. Braise in the oil. Add all the spices and roast them briefly until they start to smell. Add the cherry tomatoes and cook for about 1 to 2 minutes.
- Put everything in the roasting pan, season with salt and pepper and stir well so that everything is mixed together. Bake in the oven for about 5 minutes. Serve sprinkled with parsley.
- The dish tastes good as a main course, e.g. with a herbal quark. If you want, you can also dice smoked tofu and fry it in the pan. Or some sheep cheese instead.
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