Roasted Brinjal and Carrot Medley

1Preheat the oven to 400°F (200°C).

2Wash and dice the brinjals and carrots (3 large) into bite-sized pieces.

3Place the diced brinjals and carrots (3 large) on a baking sheet lined with parchment paper.

4Drizzle olive oil (2 tablespoons) over the vegetables and sprinkle cumin powder (1 teaspoon), paprika (1 teaspoon), garlic powder (1 teaspoon), dried thyme (1 teaspoon), and chili flakes (½ teaspoon) on top.

5Toss the vegetables to coat them evenly with the seasonings and oil.

6Spread the vegetables in a single layer on the baking sheet.

7Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly browned, stirring halfway through cooking.

8Once roasted, remove from the oven and transfer to a serving dish.

9Garnish with fresh parsley before serving.

10Enjoy the roasted brinjal and carrot medley as a delicious and nutritious side dish or light meal!