Roasted Vegetables with Whole Spices

The chill in the air dictates a warm and comforting Allergy Friendly recipe this week...

The recipe Roasted Vegetables with Whole Spice Seeds (from the book Healing Foods For Special Diets) includes the whole spices mustard, coriander and cumin seeds. These spices pack quite a healthy punch, alongside the nutritious array of seasonal vegetables.
Mustard Seeds (along with other members of the Brassica family) contain isothiocyanates which have been repeatedly studied for their anti-cancer effects and they also contain Selenium and Magnesium which have anti-inflammatory effects. They are a very good source of omega-3 fatty acids and also phosphorus, manganese, dietary fiber, iron, calcium, protein, niacin and zinc. 
Cumin Seeds have traditionally been noted to be of benefit to the digestive system, and scientific research has shown that cumin may stimulate the secretion of pancreatic enzymes, compounds necessary for proper digestion and nutrient assimilation they are a very good source of iron and manganese.
Coriander Seeds have a reputation for health benefits throughout the world - in Europe as a treatment for diabetes, in India, it has been used for its anti-inflammatory properties and here the US, it has recently been studied for its cholesterol-lowering effects. These seeds contain an unusual array of phytonutrients and are a very good source of dietary fiber and a good source of iron, magnesium and manganese.
Source: The World’s Healthiest Foods

Roasted Vegetables with Whole Spice Seeds
(serves 6)
Ingredients:
3 parsnips
3 potatoes
3 carrots
3 sweet potatoes
4 tablespoons olive oil
8 shallots, peeled
2 garlic cloves, sliced
2 teaspoons white mustard seeds
2 teaspoons coriander seeds, lightly crushed
1 teaspoon cumin seeds
2 bay leaves
Salt and ground black pepper
(Vary the selection of vegetables according to what’s available. Try swede (rutabaga) or pumpkin instead of, or as well as, the vegetables suggested.)

Instructions:
Pre-heat the oven to 375 degrees. Bring a saucepan of lightly salted water to the boil.
Cut the parsnips, potatoes, carrots and sweet potatoes into chunks.
Add them to the pan and bring the water back to the boil.
Boil for 2 minutes then drain the vegetables thoroughly.
Pour the olive oil into a large, heavy roasting tin and place over a moderate heat.
Add the vegetables, shallots and garlic.
Fry, tossing the vegetables over the heat until they are pale golden at the edges.
Add the mustard seeds, coriander seeds, cumin seeds and bay leaves.
Cook for 1 minute, then season with salt and pepper.
Transfer the roasting tin to the oven and roast for about 45 minute, turning occasionally, until the vegetables are crisp and golden and cooked through.