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Ultimate Easy Sheet Pan Aloo Gobi: Quick & Flavorful Delight Recipe

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★★★★★

4.5 from 126 reviews

This Ultimate Easy Sheet Pan Aloo Gobi is a quick and flavorful vegetarian dish featuring roasted cauliflower and potatoes seasoned with aromatic Indian spices. Perfectly baked to tender perfection and garnished with fresh lemon juice and cilantro, this easy sheet pan recipe delivers a vibrant, wholesome meal with minimal effort and cleanup.

Ingredients

Scale

For the Vegetables

  • 1 medium head cauliflower, florets chopped into even pieces
  • 2 medium potatoes (Russet or Yukon Gold), peeled and cubed

For the Spices

  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 0.5 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon amchur powder (optional, can substitute with lemon juice)

For the Aromatics

  • 2 cloves garlic, grated (or garlic powder as substitute)
  • 1 inch ginger, grated (or ginger powder as an alternative)

For Roasting

  • 3 tablespoons olive oil (can use avocado oil or melted ghee)

For Garnish

  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped cilantro

Instructions

  1. Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Prepare Vegetables: In a large mixing bowl, combine the chopped cauliflower florets and cubed potatoes to create the vegetable base of the dish.
  3. Mix Spices and Oil: Add olive oil, turmeric powder, cumin powder, coriander powder, garam masala, red chili powder, salt, and optional amchur powder to the vegetables along with grated garlic and ginger. Toss everything thoroughly until the vegetables are evenly coated with the flavorful spice mixture.
  4. Arrange for Baking: Spread the seasoned vegetables in a single layer on the prepared baking sheet to ensure even roasting and caramelization.
  5. Bake: Place the baking sheet in the preheated oven and bake for 40-45 minutes, stirring halfway through to promote uniform browning. The vegetables should be tender when tested with a fork and have a lightly browned, roasted appearance.
  6. Garnish and Serve: Once roasted, transfer the aloo gobi to a serving dish. Drizzle with fresh lemon juice and sprinkle chopped cilantro on top to add brightness and a fresh herbal note before serving.

Notes

  • Consider serving the roasted Aloo Gobi with warm naan bread or fluffy basmati rice to make it a complete and satisfying meal.
  • Adjust the red chili powder to your heat preference or omit for a milder dish.
  • Amchur powder adds a subtle tangy note, but fresh lemon juice can be used as a substitute if unavailable.
  • This dish can be made gluten-free by ensuring your spices and any accompaniments are certified gluten-free.

Keywords: Aloo Gobi, Sheet Pan Recipe, Roasted Cauliflower and Potatoes, Indian Spiced Vegetables, Easy Vegetarian Dinner

Find it online: https://mixitwitjoe.com/ultimate-easy-sheet-pan-aloo-gobi-quick-and-flavorful-delight-recipe/