Roasted Indian-Spiced Vegetables
Roasted Indian-Spiced Vegetables bring together potatoes, cauliflower, and onions tossed with garam masala for toasty edges and a warm, aromatic finish. The high-heat roast deepens sweetness and adds light char, while a final sprinkle of fresh cilantro brightens each bite. Serve as a vibrant side for dinner or pair with rice and yogurt for a satisfying vegetarian plate.
- Prep15 min
- Cook30 min
- Serves4
- DifficultyEasy
- 1
Heat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- 2
In a small bowl, whisk together olive oil, garam masala, and salt. In a large bowl, combine potatoes, cauliflower, and onion. Drizzle the vegetables with the oil mixture and toss to coat; spread them on the prepared baking sheet.
- 3
Roast in the preheated oven, stirring every 10 minutes, until the vegetables are tender and the edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.
- Calories 206.11 kcal Moderate
- Protein 4.22 g Low Source
- Carbs 29.11 g Moderate
- Total Fat 9.7 g Moderate
- Saturated Fat 1.37 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 531.97 mg High
- Fiber 5.11 g Moderate
- Sugar 3.81 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 103.71 mg Low Source
- Iron 0.82 mg Low Source
- Potassium 767.8 mg Moderate
- Vitamin A 8.78 mcg_rae Low Source
- Vitamin C 0.58 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Onions 🧅
Join the first 5,000.
The first 5,000 members get lifetime Pro at 60% off. Priority access when we launch on iOS and Android. A direct line to the team building it.
No credit card required. No spam. Unsubscribe anytime.
Your data is encrypted with AES-256 and TLS 1.3. We never sell your data.