Indian Roasted Vegetables
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Indian Roasted Vegetables calories by ingredient
Introduction
Indian twist roasted vegetables. Easy to make and amazingly delicious. Indian twist roasted vegetables. Easy to make and amazingly delicious.Number of Servings: 6
Ingredients
-
1. Cauliflower head raw med
2. Baby Carrots (about 7-10)
3. Potato, Baby White (Raw) (about 8)
4. Olive Oil, 3 tbsp
5. Cumin seed, 1 tbsp
6. Curry powder, 1 tbsp
Tips
I serve it with sour cream and cilantro. You can use into the mix any kind of vegetables you have...
Directions
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.