Indian Spiced Vegetables

By tjm01

Ingredients

• 1/2 lbs. red potatoes, cut into 2" chunks
• 1 bag (10 oz) baby carrots
• 1 head cauliflower, cut into florets
• 1 red onion, cut into wedges
• 3 Tbs. olive oil
• 1/2 Tbs. chopped fresh garlic
• 1/2 Tbs. freshly grated lemon zest
• 1/2 tsp. each cumin and mustard seed
• 1 cup frozen peas, thawed
• 1/4 cup cilantro, chopped

Preparation

Step 1

Heat oven to 425 degrees. In roasting pan, combine potatoes, carrots, cauliflower, onion, olive oil, garlic, lemon zest, cumin and mustard seed; season with salt and pepper. Roast 25 minutes or until caramelized, stirring occasionally. Stir in peas; roast 5 minutes more.
Garnish with cilantro.