Roasted Potatoes, Green Beans, and Carrots with Ethiopian Spices
A beautiful simple plate of roasted vegetables for any season.
Servings Prep Time
2hungry people 20minutes
Cook Time Passive Time
40minutes 40minutes
Servings Prep Time
2hungry people 20minutes
Cook Time Passive Time
40minutes 40minutes
Ingredients
Instructions
  1. Heat the oven to 425º. Bring a large pot of water to boil on the stove. As you wait for it to boil, peel potatoes, then cut out narrow v-shaped wedges 1/4” deep around the length of the potatoes. Halved the ridged potatoes and place in a bowl of cold water. (If you like, simply scrub the potatoes well, then halve them with the peels on and without the wedge cuts.)
  2. Add salt to the boiling water, then drop the potatoes in and boil for 6 minutes. As they boil, scrape and/or peel the carrot, then cut it lengthwise in quarters, and then crosswise in thirds. Cut the green beans to be approximately the same lengths as the carrots. At the 6 minute mark, add the carrots to the boiling water. After another 3 minutes, add the green beans for 2 minutes. Drain the vegetables; potatoes do not need to be completely done, but you should be able to stab them with a fork and stay on the fork without crumbling. Refresh with cold water.
  3. As vegetables boil, place nitter kibbeh or your choice of cooking oil in a large pan. Toss the onions and bell peppers with the fat and the salt, then roast 20 minutes. After 20 minutes, stir in the boiled vegetables, coating them well with the oil. Roast and additional 10 minutes, then add the jalapeño, garlic, and ginger. Roast a final 10 minutes.
  4. Sprinkle with herbs. If you like, add some spicy, sugar-free vegan BBQ sauce on the side. Also excellent with Essential Vegan Lentils.
Recipe Notes

Adapted from a recipe in African Cooking by Laurens van der Post and the Editors of Time-Life Books, 1970. Time, Inc.

Here’s my recipe for nitter kibbeh, Ethiopian spiced clarified butter.

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