Ghee has a smoke point of around 250°C — significantly higher than butter (175°C) or most unrefined oils. That headroom is what makes it exceptional for roasting: you can run your oven hot without burning the fat, and the milk solids in ghee develop a nutty crust on the vegetables that oil simply doesn't produce.
This recipe is a template. The spicing is minimal and classic; the vegetable list is flexible. Whatever roots are in your kitchen work here.
Ingredients
Serves 3–4 as a side dish
Vegetables
- 600g mixed root vegetables (carrots, sweet potato, parsnip, beetroot — any combination)
- 1 medium red onion, cut into wedges
Ghee mixture
- 2 tbsp Göttlich bilona ghee, slightly warmed to liquid
- 1 tsp cumin seeds
- ½ tsp black pepper, freshly cracked
- ¾ tsp sea salt
- ½ tsp turmeric (optional, adds colour)
To finish
- Small handful of fresh coriander
- Squeeze of lime
Method
1. Prep the oven and vegetables
Heat your oven to 220°C (200°C fan). Cut all vegetables into roughly equal pieces — about 3cm chunks. Uniformity matters more than shape; uneven pieces cook unevenly.
Spread on a large baking tray in a single layer. Crowding causes steaming instead of roasting. Use two trays if needed.
2. Make the ghee coating
In a small bowl, combine the warmed ghee with cumin seeds, black pepper, salt, and turmeric. The cumin seeds should sizzle faintly when they hit the warm ghee — that blooms their flavour. Stir briefly.
3. Coat and roast
Pour the ghee mixture over the vegetables. Toss with your hands until every piece is coated. Add the onion wedges last (they burn faster and benefit from slightly less coating).
Roast at 220°C for 25–30 minutes, turning once at the 15-minute mark. The vegetables are done when the edges are caramelised and a knife meets no resistance.
4. Finish and serve
Remove from the oven. Scatter fresh coriander over the tray. Add a squeeze of lime — the acid lifts everything.
Serve immediately. These don't hold well; the crust softens within 20 minutes.
Notes on Ghee Quantity
Two tablespoons is the minimum for this quantity of vegetables. More ghee produces a richer, more golden result — try 3 tablespoons if you're roasting dense roots like beetroot or celeriac that need extra help with caramelisation.
The ghee quantity is also why quality matters here. A flat, commercial ghee has no aroma to contribute. Bilona ghee brings its own flavour into the roasting process, which is part of the point.
Variations
With garlic: Add 4 unpeeled garlic cloves to the tray. They'll be sweet and spreadable when the vegetables are done.
Spice swap: Replace cumin with mustard seeds and add a pinch of chilli flakes for a South Indian profile.
Winter version: Use parsnip, turnip, and celeriac. Add a tablespoon of honey in the last 5 minutes for lacquering.
