Sheet Pan Roasted Aloo Gobi
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
190 kcal
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Course
Main Course
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Cuisine
Indian
Sheet Pan Roasted Aloo Gobi
Description
This recipe calls for peeling and chopping Yukon Gold potatoes and breaking cauliflower into florets, which are combined with sliced red onion, whole garlic cloves, and cherry tomatoes on a foil-lined baking sheet. The vegetables are tossed in avocado oil and a blend of spices including turmeric, coriander, red chili powder, and garam masala, plus salt and pepper for seasoning.
Roasting in a 400°F oven for 40 to 45 minutes allows the potatoes and cauliflower to brown and become tender while the spices infuse the vegetables with earthiness and warmth. The garlic mellows and softens through roasting, contributing depth to the flavor.
The finished aloo gobi can be served hot alongside bread or rice as a hearty vegetarian side or main. Cilantro sprinkled on top brightens the savory spices and adds a fresh contrast.
Frozen cauliflower or Russet potatoes may be used with adjustments: thaw frozen vegetables first, and substitute potatoes as preferred. Spice quantities can be tailored for milder or spicier results. Smaller potatoes can remain whole, larger ones should be cut into chunks or wedges to roast evenly.
Ingredients
- 2 potato Yukon Gold, medium sized
- 1 cauliflower medium sized
- 1 onion red, medium sized
- 4 cloves garlic
- 1 cup cherry tomato
- 2 tablespoons avocado oil
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon red chili powder
- ½ teaspoon garam masala optional
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cilantro chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F
- Peel the potatoes and slice them into 2" chunks. Remove the stem and leaves of the cauliflower and break down into florets. Cut an onion into even slices. Peel 4 cloves of garlic.
- Line a baking sheet with aluminum foil (this helps the vegetables roast better!) and spread out all the vegetables on the foil.
- Add two tablespoons of avocado oil followed by half a teaspoon each of turmeric, cumin powder, coriander powder, red chili powder and optional garam masala.
- Then, add a teaspoon of salt and half a teaspoon of pepper. Toss to coat evenly with your hands.
- Roast for 40-45 minutes until brown. Garnish with fresh cilantro and serve hot with your favorite bread or rice!
Notes
- Frozen cauliflower can be used but should be thawed before roasting.
- Russet potatoes are a suitable substitute for Yukon Gold potatoes in this dish.
- Spice levels can be adjusted by increasing salt or swapping Kashmiri red chili powder for cayenne to reduce heat.
- Leave small potatoes whole; cut large potatoes into wedges or cubes for even roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 640mg | 27% |
| Potassium | 937mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 98mg | 109% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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