Page 232 - CMC Recipe Book

Method
Heat the oven.
Wash the cauliflower and peppers. Wash and peel the carrots, parsnips and onions.
Cut the cauliflower in to small pieces, the carrots, parsnips and peppers in to batons and the onion in to wedges.
Mix the oil with the cumin, chilli, paprika and salt and pepper. Toss the the vegetables in the oil and spice mix then put in a roasting tin.
Cook in the oven for 30-40 minutes. Warm the naan bread in the oven.
Serve the roasted vegetables with naan bread.
TIP: mango sauce, sour cream or minted yoghurt go really well with these roasted vegetables.