This vegan recipe is a delicious side that can be paired with other Indian dishes or even with non-Indian meals to spice things up. We have used sweet potatoes, potatoes and turnips but any root vegetables will work. 6 cups root vegetables cut into 1” cubes (sweet potato, potato, turnip) 1 ½ teaspoons Jaswant’s Kitchen Tandoori Masala ½ teaspoon kosher salt (add more to taste) 1 ½ tablespoons oil Preheat oven to 400°F on bake setting. Drizzle oil over chopped vegetables and toss well. Add salt and Jaswant’s Kitchen Tandoori Masala and mix well. Bake in the oven on a lined baking sheet for 30-40 minutes stirring occasionally until fork tender. Season with salt if needed and serve warm with your favourite main dish. Makes 4-5 servings Prep time: 10 min Cook time: 30-40 min
