Indian Spiced Roasted Vegetables
Roasted cauliflower, potatoes and peas with an Indian flair.
1/2 tsp coriander
1 tbsp cumin seed
2 tbsps olive oil
1 lb cauliflower
1 1/2 cups green peas
1 lb red potatoes (cubed)
Preheat oven to 450 °F (220 °C).
Cube potatoes into 1/2" - 3/4" pieces and chop cauliflower into 1" florets.
Add cauliflower, potatoes and frozen peas to a large baking dish and toss with olive oil and spices.
Roast at 425 °F for 25 minutes (or until potatoes are tender and browned), stirring once.
in 1 serving of Indian Spiced Roasted Vegetables.
, 57% carbs, 13% protein.
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