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
Units
Scale
- 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