Roasted Root Vegetables with Indian Masala
"These tender and vibrant little sweet treats demand no adulteration. Less does the trick with them. So I just tossed them in olive oil, threw them in the oven for a few minutes, sprinkled a dash of chaat masala, and served with our evening chai. They went faster than you can imagine!..."
INGREDIENTS
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2 bunches purple, yellow, and orange heirloom carrots
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1 bunch spring onions or scallions, halved
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1 tablespoon extra-virgin olive oil
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1/2 teaspoon chaat masala
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