3 russet potatoes peeled and cut into 2 inch pieces
3 cups cauliflower, cut into pieces
2 large carrots peeled and cut diagonal
10 Brussel sprouts cut the stems and cut them into half
One large bell pepper cut into 2 inch pieces
One medium onion cut into large pieces
Three garlic cloves cut into half (optional)
1/2 cup corn starch
1/2 cup all purpose flour
1/2 teaspoon red pepper
1 teaspoon salt or to taste
1/2 teaspoon crushed black pepper
1/2 teaspoon Cumin powder
1/4 teaspoon coriander powder
3 tablespoons of any oil.
Preheat oven to 425°
Line a large cookie sheet with aluminum foil.
In a large bowl mix all the above ingredients with oil and spread them on the prepared cookie sheet. Bake in the oven for 25 minutes and mix twice in between. Test a piece of potato with a fork to see if it is cooked through.
Transfer vegetables to a serving plate.
Tastes great with poories, chapatis or garlic bread.
Makes six servings.
Note: red, green and yellow bell peppers, for color can be used. Peeled and cut sweet potatoes and parsnips can also be used.
If more salt is needed, add and mix just before eating.