Spicy Arabic Roasted Root Veggies


6 baby turnips, cut in halves

4 purple carrots, peeled and cut at a diagonal

2 parsnips, peeled and cut lengthwise into stems

600 grams of diced pumpkin

4 shallots peeled and halved

2 long green chilis, deseeded and cut in half

2 long green red chilis, deseeded and cut in half

40 sultanas

2 tbsp fresh mint and dill

olive oil and orange juice and zest to finish


Spice Paste:

4 cloves of garlic

1 shallot, peeled

1 red chili

1 teaspoon of salt

1 teaspoon of caraway seeds

1 teaspoon of nutmeg, grated

½ teaspoon of cardamom

½ teaspoon of ground cinnamon

½ teaspoon black pepper

75 ml rapeseed oil

juice of one lemon


Preheat Oven to 200 C.

Put all of the spice ingredients into a bullet and blend well. Take a roasting tin and spread out the vegetables, leaving out the shallots, chilis, pumpkin, and the sultanas. Cover it with the spicy paste and roast at 200 C for 15 minutes. Then add the remaining veggies and roast another twenty. You may want to toss through every ten minutes or so so the vegetables will roast evenly. Finish with orange and herbs.


Four Avocados

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