Roasted Indian-Spiced Vegetables with Lime-Cilantro Butter

Name: Roasted Indian-Spiced Vegetables with Lime-Cilantro Butter
Ingredients: Vegetables; ⅔ pound small waxy potatoes, scrubbed and quartered; 3 medium-small cooked beets, halved; 6 long, thin carrots, halved (or 3 large carrots, quartered, if you can’t find thin); One 2¼-pound cauliflower, broken into florets with the leaves; 3 parsnips, halved lengthwise; 3 garlic cloves, finely grated; 5 tablespoons peanut oil; Sea salt and freshly ground black pepper; 2 teaspoons cumin seeds; 2 teaspoons coriander seeds; ¾ teaspoon ground turmeric; Plain yogurt and chutney, to serve; Cilantro-Lime Butter; 5 tablespoons unsalted butter, at room temperature; 1 red Fresno chili—halved, seeded and finely chopped, or ½ teaspoon crushed red pepper flakes; 2 tablespoons finely chopped fresh cilantro leaves; Finely grated zest of 1 lime, plus a squeeze of lime juice

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Roasted vegetables need not be boring or plain. Take Diana Henry’s roasted Indian-spiced vegetables with lime-cilantro butter as proof.

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Ingredients

Vegetables
⅔ pound small waxy potatoes, scrubbed and quartered
3 medium-small cooked beets, halved
6 long, thin carrots, halved (or 3 large carrots, quartered, if you can’t find thin)
One 2¼-pound cauliflower, broken into florets with the leaves
3 parsnips, halved lengthwise
3 garlic cloves, finely grated
5 tablespoons peanut oil
Sea salt and freshly ground black pepper
2 teaspoons cumin seeds
2 teaspoons coriander seeds
¾ teaspoon ground turmeric
Plain yogurt and chutney, to serve
Cilantro-Lime Butter
5 tablespoons unsalted butter, at room temperature
1 red Fresno chili—halved, seeded and finely chopped, or ½ teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh cilantro leaves
Finely grated zest of 1 lime, plus a squeeze of lime juice