Sheet-Pan Aloo Gobi
1
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
This popular Indian vegetarian dish features potatoes or “aloo” and cauliflower or “gobi” sautéed with onions, tomatoes and a fragrant mix of spices. Our hands-free, sheet pan version delivers a crispy finish, super flavorful results, plus easy cleanup. When arranging veggies on the sheet pan, be sure to space them out so they brown instead of steam. Serve this on its own, as a side, or with rice.
Ingredients
Russet potato
2 large, cut into 1-inch chunks (about 4 cups total)
Uncooked cauliflower
4 cup(s), cut in large florets, from one medium head
Sweet onions
1 small, cut in 1/2 inch slices
Ginger root
2 tbsp(s), peeled finely chopped
Garlic
3 tsp(s), finely chopped
Olive oil
1 tbsp(s)
Cumin seeds
1½ tsp(s)
Ground turmeric
¾ tsp(s)
Garam masala
½ tsp(s)
Cayenne pepper
1 pinch(es)
Kosher salt
1 tsp(s)
Fresh lime juice
1 tbsp(s), from 2 limes
Cilantro
¼ cup(s), fresh chopped
Instructions
1
Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
2
In large bowl, toss potatoes, cauliflower, onion, ginger, garlic, olive oil, cumin seeds, turmeric, garam masala, cayenne, and salt until well combined.
3
On prepared pan, spread vegetables in an even layer. Roast until vegetables are browned and tender, about 45 minutes, stirring once halfway through.
4
To serve, toss vegetables with lime juice and chopped cilantro.
5
Per serving: 1 ½ cups
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