Black Cumin Roasted Vegetables

Ingredients:

  • Assorted vegetables of your choice (think bell peppers, zucchini, eggplant, carrots, etc.): Packed with nutrients and ready to soak up the flavorful goodness of black cumin.
  • Olive oil: Provides a base for roasting and adds a touch of richness to your dish.
  • Black cumin seeds: Bursting with aromatic flavor and a hint of peppery spice to elevate your veggies to superstar status.
  • Salt and pepper: For seasoning and bringing out the natural flavors of your ingredients.
  • Optional: Fresh herbs like thyme or rosemary for an extra layer of fragrance and depth.

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Chop your assorted vegetables into bite-sized pieces and spread them out evenly on the baking sheet.
  3. Drizzle the vegetables with olive oil and sprinkle generously with black cumin seeds, salt, and pepper.
  4. Toss everything together to ensure the vegetables are well-coated with oil and seasoning.
  5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
  6. Remove from the oven, sprinkle with fresh herbs if desired, and serve hot as a flavorful side dish or main course.

💡 Pro Tip: Experiment with different combinations of vegetables and spices to create your own unique twist on this recipe!

Not only does this homemade dish showcase the bold and aromatic flavors of black cumin, but it also provides a nutritious and delicious way to enjoy your daily dose of veggies. So, fire up that oven, get those spices sizzling, and prepare to wow your taste buds with this black cumin sensation!

📚 References:

  • El-Sayed, A. S. A., & Abdel-Azeem, A. S. (2018). The pharmacological activities of black cumin oil. Egyptian Pharmaceutical Journal, 17(1), 1-8.
  • Ahmad, A., Husain, A., Mujeeb, M., Khan, S. A., Najmi, A. K., Siddique, N. A., … & Anwar, F. (2013). A review on therapeutic potential of Nigella sativa: A miracle herb. Asian Pacific Journal of Tropical Biomedicine, 3(5), 337-352.
  • Ahmad, M. F., Ahmad, F. A., Ashraf, S. A., Saad, H. H., & Wahab, S. (2013). Nigella sativa-an upcoming nutraceutical ingredient for clinical nutrition: A review. Phytotherapy Research, 27(5), 628-633.