For an extra layer of flavor, consider adding a squeeze of fresh lemon juice after roasting. Feel free to substitute other vegetables such as broccoli, bell peppers, or sweet potatoes. If you prefer a spicier dish, add a pinch of red pepper flakes to the oil mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Roasted Indian-Spiced Vegetables
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS12
Embark on a flavorful journey with these vibrant, roasted vegetables infused with the warmth of Indian spices. Garam masala lends its aromatic complexity, creating a symphony of flavors that will tantalize your taste buds. A simple yet satisfying dish, perfect as a side or a light meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Fiber5 g
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Protein4 g
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Saturated Fat2 g
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Sodium607 mg
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Sugar3 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper for easy cleanup. (5 minutes)
02
StepIn a small bowl, whisk together the olive oil, garam masala, and sea salt until well combined. (2 minutes)
03
StepIn a large bowl, combine the potatoes, cauliflower, and onion. Drizzle the vegetables with the oil mixture and toss thoroughly to ensure they are evenly coated. (5 minutes)
04
StepSpread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded for optimal roasting. (3 minutes)
05
StepRoast in the preheated oven, stirring every 10 minutes to promote even browning, until the vegetables are tender and the edges are beautifully caramelized, approximately 30 to 35 minutes. (35 minutes)
06
StepRemove from the oven and sprinkle generously with fresh cilantro. Serve immediately and enjoy! (2 minutes)
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RECIPE REVIEWS
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Cornell Carroll
Jun 29, 2025This recipe is a game-changer! The vegetables came out perfectly roasted and the garam masala added such a wonderful depth of flavor.
Viviane Franey
Jun 7, 2025The roasting time was spot on. The vegetables were tender but still had a bit of bite to them.
Tyrel Schulist
Jun 5, 2025I love how easy this recipe is to adapt. I used sweet potatoes instead of regular potatoes and it was delicious!
Ernest Reynolds
May 27, 2025My kids, who are usually picky eaters, actually enjoyed these vegetables. The cilantro was a nice touch.