Mixed seasonal vegetables roasted with warming spices and finished in a swirl of cilantro-garlic butter.
This dish takes the everyday Indian technique of sabzi -- vegetables cooked with turmeric, cumin, and other spices until tender -- and applies it to an oven-roasting method instead of the usual stovetop sauté, finishing with a spoonful of herb butter stirred through at the end for richness. It's a home-style adaptation rather than a single named traditional dish, though the spicing and technique are drawn directly from everyday North Indian vegetable cookery. The technique that matters is tossing the vegetables in oil and spice before roasting at high heat, which lets them char slightly at the edges the way they would in a well-seasoned kadai (wok), rather than steaming soft and pale. Adding the herb butter only at the very end, off the heat, keeps its flavor bright rather than melting into an oily pool during roasting. Served with roti or rice and a side of dal, this makes an easy, hands-off vegetable side dish, good for using up a mix of whatever vegetables are in the fridge -- cauliflower, potato, carrot, and green beans all work well together.
Serves 4
Preheat oven to 220C/425F. Toss cauliflower, potatoes, and carrots with oil, turmeric, cumin, coriander, chile powder, and salt on a sheet pan.
Roast 15 minutes, then add green beans to the pan and toss everything together.
Roast 15-20 more minutes, turning once, until all vegetables are tender and lightly charred at the edges.
While vegetables roast, mix softened butter with cilantro and minced garlic until combined.
Toss the hot roasted vegetables with the herb butter right before serving so it melts through without cooking off its brightness.
Add faster-cooking vegetables like green beans partway through roasting so everything finishes at the same time.
Roast at high heat (220C/425F) so the vegetables char at the edges rather than steaming soft.
Add the herb butter only after roasting, off the heat, so the garlic stays fragrant instead of turning bitter.
Add paneer cubes in the last 10 minutes of roasting for a heartier, protein-rich version.
Swap the vegetables for whatever is in season -- sweet potato, bell pepper, and zucchini all work well.
Finish with a squeeze of lemon juice alongside the herb butter for extra brightness.
Refrigerate up to 3 days. Reheat in a hot oven or skillet to restore some char and texture; microwaving will soften the vegetables further.
Spiced roasted or sautéed vegetable dishes, broadly called sabzi, are a daily staple across Indian households, with turmeric, cumin, and coriander forming the base seasoning used to season nearly any vegetable combination on hand.
Yes, though they'll release more water -- roast them a bit longer and don't overcrowd the pan so they still char rather than steam.
The pan is likely overcrowded, which traps steam -- spread the vegetables in a single layer with space between pieces, using two pans if needed.
Yes, substitute plant-based butter or extra oil for the herb butter -- the garlic and cilantro flavor will still come through nicely.
Per serving (260g / 9.2 oz) · 4 servings total
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