My 1-Ingredient Upgrade for the Most Flavorful Vegetables

I eat a varied diet, switching things up with different proteins, grains, sauces, and cooking techniques. One thing stays consistent: roasted vegetables. I make them at least five times a week.

They’re simple. Wash and cut a few broccoli florets, carrots, or parsnips, spray them with cooking oil, add a light sprinkle of seasoning and bake. Voilà! An easy, delicious side dish. While I vary the vegetables, right now, I’m all-in on seasoning every one of them with a dash of Diaspora Co. Biryani Masala to make weeknight dinners taste more gourmet. 

Biryani Masala is a mixture of warm spices (like cumin, cinnamon, and turmeric). Each recipe varies, but Diaspora Co.’s has an impressive combination of 16 spices: garlic, cumin, coriander, fennel, guntur chili powder (chilli powder, rock salt, sesame oil), ginger, turmeric, black pepper, cinnamon, green cardamom, mace, star anise, black cardamom, indian bay leaf (tejpatta), nutmeg, and cloves.

Though the seasoning is typically reserved for meats and making, you know, a classic biryani, the seasoning is also GOLDEN and has so many different dimensions — warmth with a bit of heat, yet fresh from all of the herbs. It also maintains a bit of sweetness that makes it so delicious on vegetables. 

Vegetables, of course! (Again, biryani seasoning is typically reserved for biryani, but it’s just so good on vegetables, too.) It all starts with vegetables of your choosing — I love roasted broccoli or carrots. 

I wash and then place them on a baking dish and generously spray with a cooking spray before sprinkling the seasoning on the vegetables. Roast at 400°F for 25 minutes until crispy. It’s a powerhouse of flavor, and it makes your kitchen smell like warm, spiced goodness. The vegetables still taste whole, and like itself, but with so much savory seasoning that makes any side feel … special. 

What do you add to vegetables to make them taste delicious? Tell us about it in the comments below.