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Garam Masala Roasted Vegetables

Garam Masala Roasted Vegetables

Savannah Blake
Carrots, cauliflower, peppers, and sweet potatoes roasted with warm Indian spices.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Indian
Servings 4 servings
Calories 219 kcal

Equipment

  • Large sheet pan
  • Parchment paper
  • Mixing bowl

Ingredients
  

  • 2 cups carrots chopped
  • 2 cups cauliflower florets
  • 2 cups bell peppers diced
  • 2 cups sweet potatoes cubed
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp red chili powder adjust for heat
  • 3 tbsp olive oil
  • 1 tsp salt
  • ¼ cup fresh cilantro chopped

Instructions
 

  • Heat. Heat the oven to 425 degrees F.
  • Chop. Cut 2 cups carrots, 2 cups cauliflower, 2 cups peppers, and 2 cups sweet potatoes into even pieces about 1 inch wide.
  • Season. Toss the vegetables with 3 tablespoons oil, 1 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garam masala, and 1/2 teaspoon chili powder.
  • Roast. Spread on a sheet pan and roast for 25 to 30 minutes, stirring once.
  • Finish. Top with 1/4 cup cilantro and serve warm.

Notes

Substitutions: Use broccoli, zucchini, or potatoes in place of any vegetable.
Tips: Use two pans so the vegetables brown.
Storage: Refrigerate for up to four days.
Nutrition is calculated per serving.
Keyword Carrots, Cauliflower, Garam Masala Roasted Vegetables, Olive Oil, Sweet Potatoes