Indian Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1. Cauliflower head raw med2. Baby Carrots (about 7-10)3. Potato, Baby White (Raw) (about 8)4. Olive Oil, 3 tbsp5. Cumin seed, 1 tbsp6. Curry powder, 1 tbsp
1. Preheat over to 425F
2. Cut up vegetables:
Cauliflower, Baby Carrots, Baby white Potato, Onion
3. Take Ziploc bag and mix up olive oil and spices
4. Add vegetables to the bag and mix it very well so all vegetables are coated with oil and spices
5. Place vegetables on a roasting pan and put into the preheated oven for 40 minutes
Serving Size: About a cup
Number of Servings: 6
Recipe submitted by SparkPeople user KATYENOK.
2. Cut up vegetables:
Cauliflower, Baby Carrots, Baby white Potato, Onion
3. Take Ziploc bag and mix up olive oil and spices
4. Add vegetables to the bag and mix it very well so all vegetables are coated with oil and spices
5. Place vegetables on a roasting pan and put into the preheated oven for 40 minutes
Serving Size: About a cup
Number of Servings: 6
Recipe submitted by SparkPeople user KATYENOK.
Nutritional Info Amount Per Serving
- Calories: 115.0
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 41.8 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 4.2 g
- Protein: 3.4 g
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