Savor the Flavor: Easy Sheet Pan Aloo Gobi Bliss

This Sheet Pan Aloo Gobi delivers vibrant roasted cauliflower and potatoes seasoned with spices, creating a satisfying, easy dinner option.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

1 medium head Cauliflower chopped into even pieces
3 small Yukon Gold Potatoes cubed

For the Spices

1 teaspoon Turmeric Powder
1 teaspoon Cumin Powder
1 teaspoon Coriander Powder
1 teaspoon Garam Masala
1 teaspoon Red Chili Powder adjust to taste
1 teaspoon Salt adjust to taste
1 teaspoon Amchur Powder optional, substitute with lemon juice if unavailable

For the Aromatics

2 cloves Garlic grated
1 inch Ginger grated

For Roasting

2 tablespoons Olive Oil or avocado oil or melted ghee
1 tablespoon Fresh Lemon Juice
2 tablespoons Chopped Cilantro for garnish

Equipment

Oven
Baking Sheet
mixing bowl
Parchment Paper

Method

Step-by-Step Instructions for Sheet Pan Aloo Gobi

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Combine the cauliflower florets and cubed potatoes in a mixing bowl.
Drizzle with olive oil and add the spices. Toss to coat evenly.
Spread the vegetable mixture evenly on the prepared baking sheet.
Roast in the oven for 40-45 minutes, stirring halfway through.
Drizzle with lemon juice and garnish with cilantro before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 5IUVitamin C: 60mgCalcium: 4mgIron: 8mg

Notes

For optimal results, ensure uniform cuts for even cooking and avoid overcrowding the baking sheet.

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