clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Vegetables get a delicious boost of flavor with spices from Zanzabar. Carrots, potatoes, eggplant and cauliflower, roasted then briefly stewed with peas and exotic African spices.

Roasted Vegetables from The Spice Islands

  • Author: Lisa
  • Total Time: 1 hour 10 mins
  • Yield: 6-8 1x


Roasted vegetables get a delicious flavor boost with wonderful East African spices. This is an exceptional side dish.



EQUIPMENT: Two rimmed baking sheets, paper towels


  • 1 medium eggplant with skin, cut into ¾ inch cubes)
  • 3 tablespoons salt plus 1 teaspoons kosher salt, divided
  • 5 Yukon gold potatoes, peeled and cut into 1-inch cubes
  • 4 carrots, peeled and sliced in half lengthwise, then crosswise into 1-inch pieces
  • 1 small head cauliflower separated into bite-sized florets.
  • 9 tablespoons olive oil, divided
  • 2 cups frozen peas, defrosted


  • Olive oil
  • 2 teaspoons mustard seeds (black or yellow)
  • 1 ½ teaspoons crushed red pepper flakes
  • 1 ½ teaspoons ground fenugreek
  • 1 teaspoons ground cumin
  • ½ cup water
  • 1 teaspoon sugar
  • Salt


  1. Arrange shelves in the top and bottom of the oven. Preheat oven to 400ºF.  Lay eggplant cubes in a single layer on a long sheet of paper towels. Sprinkle and toss with 2 tablespoons of salt and let them sweat for 15 minutes.
  2. In a large bowl toss potatoes and carrots with 3 tablespoons olive oil and 1 teaspoon salt. Spread them out on a rimmed baking sheet in a single layer.
  3. Rinse eggplant in a colander to remove salt. Pat dry. In a large bowl, toss eggplant and cauliflower with 3 tablespoons oil and 1 teaspoon of salt. Spread them out on a sheet pan in a single layer.
  4. Roast vegetables for 25-35 minutes, flipping the veggies over with a spatula and switching the position of the trays, after 15 minutes. Veggies are done when potatoes are tender and browned in spots.
  5. In a large heavy pot or dutch oven heat 3 tablespoons olive oil over medium heat. Add the 2 tsp mustard seeds and cook, stirring until you hear the seeds start to pop. Add 1 ½ tsp red pepper flakes, 1 ½ tsp fenugreek, and 1 tsp cumin, and cook, stirring, for 30 seconds. Toss the roasted vegetables into the pot along with the peas, ½ cup of water, 1 tsp sugar and 2 tsp salt. Cook uncovered, tossing gently for 2-3 minutes. Cover and cook over low heat for 5 minutes, stirring once or twice, until hot. Serve and enjoy!
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Category: Vegetarian Side Dish
  • Method: Roast
  • Cuisine: Tanzanian

Keywords: Roasted vegetables with African spices