Mystic Cookbook’s Indian Spiced Roasted Vegetables
Recipe from The Mystic Cookbook: The Secret Alchemy of Food by Denise and Meadow Linn
Published by Hay House
(Available end of November for $19.95 from all major book dealers and online)
International bestselling author Denise Linn and her daughter, food columnist Meadow Linn, open a portal for you to embark on the sacred journey from nourishment to nirvana and to harness the hidden dimension of food in The Mystic Cookbook: The Secret Alchemy of Food.
One day the authors of The Mystic Cookbook tossed whole cumin seeds in with potatoes, cauliflower, and coconut oil, and this delicious dish was born. This is an especially handy recipe for a large group since the preparation is relatively quick and easy, and then it simply goes in the oven for about an hour.
Mystic Cookbook’s Indian Spiced Roasted Vegetables
Serves 6
1 cauliflower, cut or broken into small bite-size pieces
1½ pounds gold potatoes (6-8 smallish), chopped into ½ inch cubes (skin on)
1 pound sweet potato (1 large or 2 small), peeled and chopped into ½ inch cubes
¼ cup coconut oil
2 tablespoons whole cumin seeds
1 teaspoon sea salt
1. Preheat the oven to 450º F. Line two baking sheet with parchment paper.
2. Chop the cauliflower and gold potatoes. Peel and chop the sweet potato. Combine the vegetables and divide evenly between the two baking sheets.
3. Spoon the coconut oil into a measuring cup, then pinch off bits to distribute among the vegetables. With clean hands, massage the oil into the vegetables.
4. Sprinkle the cumin seeds and salt over the vegetables, and mix (with hands).
5. Roast until the vegetables are caramelized on the outside and soft and delicious on the inside, about 1 hour. Halfway through, stir them with a metal spatula and rotate the sheets from top to bottom.
