Roasted roots with indian spices recipe

Recipe ingredients

2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons mixed peppercorns
1 teaspoon dry crushed chillies
3 tablespoons olive oil
1 ounce butter, melted
1 pound 9 ounces floury potatoes
1 pound carrots
1 pound parsnips
Sea salt flakes

How to make roasted roots with indian spices

Preheat the oven to 400 degrees F.
Put the cumin, coriander, peppercorns and chillies in a pestle and mortar and grind until they are coarsely ground.
If you do not have a pestle and mortar, put the spices in a cup or bowl and grind with the end of a rolling pin.
Mix the ground spices with the oil and butter.
Peel the potatoes, carrots and parsnips and cut into chunks, or halve lengthways.
Put in a roasting tin large enough to take them in a single layer.
Pour the spice mixture over the vegetables and toss everything together so the vegetables are well coated.
Roast for about 1 hour until golden and crisp, turning the vegetables a couple of times during cooking so they brown evenly.
Sprinkle with sea salt and serve.