Oven roasted root vegetables with Indian spices

Ingredients

• 2 1/2 tablespoons ghee or canola oil
• 8 cups root vegetables potatoes, carrots, onions, parsnips, rutabagas, and turnips
• 2 teaspoons black mustard seeds
• 8 red chiles dried
• 2 tablespoons peeled fresh ginger minced
• 4 garlic cloves minced
• 2 jalapeño seeded and minced
• 2 teaspoons salt
• 1 teaspoon ground turmeric
• 1 teaspoon Garam Masala
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint
• 1 tablespoon fresh lime juice
• 2 cups vegetable broth optional