This is a special roasted vegetable recipe that is quickly becoming one of my favorites. This recipe calls for vangi baath powder, a South Indian masala mixture traditionally used to make an eggplant rice dish. It’s one of the most flavorful spice blends made from clove, roasted dals, cinnamom, black pepper, red chili, curry leaves, etc. sounds good right? I wrote more about this dish here and gave the recipe for the powder, which you can also buy at the Indian store.
For an event I hosted at Jimmy’s No. 43 with my friend Cathy, we kind of turned the traditional vangi baath recipe on it’s head, using faro and roasted pumpkin and cauliflower instead. I ended up roasting the pumpkin and cauliflower with ghee and vangi baath powder and liked it so much that I’ve been following suit by roasting many of my winter vegetables in the same manner.
This time the lucky vegetables were brussels sprouts that I got off the stalk and a small head of cauliflower, which I picked up at the Fort Greene farmer’s market. If you don’t have access to vangi baath powder, you can sub in a good curry powder.
PrintVangi Baath Roasted Brussels Sprouts & Cauliflower
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This roasted Brussels sprouts and cauliflower dish is infused with the rich, aromatic flavors of vangi baath spices, offering a delightful Indian twist to your meal.
Ingredients
- 1 pound brussels sprouts
- 1 small head cauliflower
- 3 tablespoons canola or vegetable oil
- 1 tablespoon ghee or melted butter
- 1-2 teaspoons vangi baath or curry powder (adjust based on spice preference)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Wash the brussels sprouts and cut them off the stalk. If they are large, halve them to ensure even cooking.
- Break the cauliflower into small florets, similar in size to the halved brussels sprouts.
- In a small bowl, mix together the canola or vegetable oil with the ghee or melted butter.
- Place the brussels sprouts and cauliflower florets in a large mixing bowl. Drizzle the oil and ghee mixture over the vegetables and toss to coat evenly.
- Sprinkle 1-2 teaspoons of vangi baath or curry powder over the vegetables, adjusting the amount based on your spice preference, and toss again to ensure even coating.
- Spread the seasoned vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
- Remove from the oven and serve hot as a side dish.
Notes
If you can’t find vangi baath powder, a good quality curry powder can be used as a substitute. Ensure the vegetables are cut to similar sizes for even roasting. This dish pairs well with rice or as a side to any main course. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 11
- Carbohydrates: 12
- Fiber: 5
- Protein: 3
- Cholesterol: 5
