5Senses | Baharat Roasted Vegetables

For the Baharat spice blend

• 5SENSES Malabar black pepper, whole, 2-3

• 5SENSES green cardamom pods (2)

• 5SENSES cloves whole 4-5

• 5SENSES nutmeg whole ¼

• 5SENSES wild cinnamon bark ½

• 1 teaspoon coriander powder

• 1/2 teaspoon cumin powder

• 1/2 teaspoon paprika

For the vegetables

• 1/2 cup cauliflower, cut into florets

• 1/2 cup potatoes, cubed

• 1/2 cup carrot, sliced

• 1/2 cup tomato, cubed

• 1/2 cup eggplant, cubed

• 1/2 cup zucchini, cubed

• 1/2 cup red onion, julienned

• 2–3 garlic cloves, chopped

• 2–3 tablespoons oil

• 1 tablespoon prepared Baharat spice blend

• 1 teaspoon salt

• 1/2 teaspoon black pepper (optional)

1. Using a mortar and pestle, add 5SENSES Malabar black pepper, 5SENSES green cardamom pods, 5SENSES cloves, 5SENSES nutmeg, and 5SENSES wild cinnamon bark. Grind the spices until a fine powder forms.
2. Transfer the ground spice mixture to a small bowl. Add coriander powder, cumin powder, and paprika. Mix well. This forms the Baharat spice blend.
3. Preheat the oven to 180°C.
4. Take a square or rectangular baking tray and add cauliflower, potatoes, carrots, tomatoes, eggplant, zucchini, red onion, and chopped garlic.
5. Drizzle 2–3 tablespoons of oil over the vegetables. Add 1 tablespoon of Baharat spice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, if desired.
6. Mix everything thoroughly so the vegetables are evenly coated.
7. Bake for 25–30 minutes at 180°C, stirring halfway through the cooking time.