Roasted Indian-Spiced Vegetables

Ingredients and Weight:

• Cauliflower, 1 head (500g)
• Broccoli, 1 head (500g)
• Carrots, 500g
• Bell peppers (red and yellow), 500g
• Onion, 1 large (200g)
• Garlic, 5 cloves (10g)
• Ginger, 50g
• Garam masala, 2 tablespoons
• Turmeric, 1 tablespoon
• Paprika, 1 tablespoon
• Cayenne pepper, 1 teaspoon
• Olive oil, 1/4 cup
• Salt and pepper, to taste

Preparation Time:

20 minutes

Cooking Time:

40 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut the cauliflower and broccoli into florets. Cut the carrots into chunks. Cut the bell peppers into strips. Slice the onion into wedges.
3. In a large bowl, combine all the vegetables. Add the olive oil, garam masala, turmeric, paprika, cayenne pepper, salt, and pepper. Toss to coat.
4. Spread the vegetables on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 40 minutes, or until tender and slightly browned.
6. Serve the Roasted Indian-Spiced Vegetables hot.

Nutritional Information:

• Calories: 120 per serving (1 cup)
• Fat: 5g
• Carbohydrates: 20g
• Protein: 5g
• Fiber: 5g

Dish Characteristics:

• Colorful and vibrant
• Aromatic with Indian flavors
• Tender and slightly caramelized
• Healthy and nutritious

User Comments:

• "These vegetables are so flavorful and delicious."
• "I love the combination of spices and the roasted crunchiness."
• "This dish is perfect for a healthy and satisfying side dish."
• "The vegetables are so tender and juicy."
• "I would definitely make this dish again."

Special Precautions and Tips:

• Use fresh, high-quality vegetables for the best flavor.
• Roast the vegetables until they are tender but still have a slight crunch.
• Serve the vegetables with a side of raita or chutney for extra flavor.