Recipes

🥘 Ghee Roasted Vegetables

Ingredients:

  • 2 tablespoons ghee

  • 2 cups carrots, peeled and chopped

  • 2 cups potatoes, cubed (or sweet potatoes)

  • 1 cup cauliflower florets

  • 1 cup bell peppers, chopped

  • 1 teaspoon cumin seeds (optional)

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon paprika or chili powder (adjust to taste)

  • Salt to taste

  • Fresh cilantro or parsley for garnish (optional)

  • 1/2 teaspoon garam masala (optional, for an Indian twist)

  • Juice of 1/2 lemon (for brightness)

Instructions:

  1. Preheat oven to 400°F (200°C) or heat a large skillet on medium if cooking on the stove.

  2. In a large bowl, melt the ghee (if solid). Add the chopped vegetables.

  3. Sprinkle with cumin seeds, turmeric, paprika, and salt. Toss until everything is well coated in the ghee and spices.

  4. Oven method:

    • Spread the vegetables on a baking sheet in a single layer.

    • Roast for 25–35 minutes, stirring once halfway, until golden and tender.

    Stovetop method:

    • Heat a pan, add the ghee-coated veggies, cover, and cook on medium heat, stirring occasionally, for 15–20 minutes until soft and slightly crispy.

  5. Once done, sprinkle with garam masala and a splash of lemon juice.

  6. Garnish with chopped cilantro or parsley if desired.