Coronation Roasted Roots

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In recognition of the amazing 70 year reign of the Queen, I took elements of that famous dish; Coronation Chicken, to create this flavoursome dish which just happens to be vegetarian (vegan if using plant based yogurt).

The warming spices and zingy lemon dressing is just divine. The contrast of soft root vegetables and chickpeas against the crunch of the almonds (as well as those chickpeas that have ‘caught’ at the edge of the baking tray) just heightens the pleasure of eating. This dish is wonderful on its own, as part of a warm salad or served as a side.

Give it a try.

CORONATION ROASTED ROOTS

Joanne Iceton
A lightly spiced recipe, full of flavour and nutrition
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Salad, Side Dish
Servings 4 people

Equipment

  • Chopping knives
  • Chopping board or plate
  • Large baking tray
  • Measuring Spoons
  • Oven

Ingredients
  

Roasted Veg

  • 700 g root vegetables, cut into wedges or large chunks try carrots, sweet potatoes, parsnips, potatoes etc.
  • 1 onion, red or white cut into wedges
  • 400 g can of chickpeas drained (optional)
  • 1 tbsp oil
  • 1 tbsp curry powder or cumin or garam masala
  • 1/4 tsp salt optional
  • handful raisins or sultanas*
  • 25 g slivered almonds (optional)

Dressing

  • 150 ml Greek or natural yogurt
  • 1 tbsp curry powder
  • 2 - 3 tbsp mango chutney to your preference
  • 1 garlic clove, crushed or use 1 tsp. garlic paste
  • 1 tbsp lemon juice about 1/2 a lemon
  • pinch salt & pepper

If serving as a salad

  • 300 g leafy green leaves e.g. spinach, rocket, watercress, cos lettuce

Instructions
 

  • Oven 200c
  • Prepare the roots ingredients. Toss the roots, onion and chickpeas, if using, with the oil, your choice of spice and salt if using, and tip out on a large baking tray, spreading out evenly. Bake for 20 - 30 mins, stirring halfway through, until the edges of the veg start to colour and they are soft.
  • Meanwhile, mix the dressing ingredients together and set aside.
  • Once the roots are cooked, toss them with the sultanas/raisins and slivered almonds if using. 
  • If serving as a salad, tip the leaves on a large plate/bowl and scatter over the slightly cooled veg/chickpeas, finishing with a drizzle of the dressing.

Notes

*Sometimes, dried fruit can be a bit too dry. If so, pour some boiling water over them to rehydrate slightly, then drain and use in the recipe.
If served as a salad, it is best served warm, but is just as delicious cold the next day.
The dish and dressing can be kept in the refrigerator for up to 3 days in an airtight container.

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Nutritional Benefits:

Carrots and sweet potatoes are full of alpha and beta carotenes (antioxidants which help prevent heart disease, reduce the risk of certain cancers, lower the risk of infections and mop up free radicals; unstable molecules produced by the body in response to the environment, stress etc. which can cause harm to the body and cell malformation). Beta carotene is converted by the body into vitamin A; essential for growth, boosting immunity and healthy eyesight. As vitamin A is a fat soluble vitamin, cooking with a little oil helps the body to absorb more of this nutrient.

Chickpeas are full of fibre (essential for good digestive health and may help to  lower blood cholesterol), protein (helps in cell repair) folate, potassium and magnesium (helps to regulate blood pressure, energy production, blood sugar balance and mood disorders) and protective plant chemicals which may help prevent certain cancers.