Roasted Indian Cauliflower and Carrots

 

This recipe is so simple to make and tastes like a million dollars. I followed the recipe, but omitted the crushed red pepper because I don't have any and I am skittish about experimenting with heat. I don't think it suffered a bit without it. I cooked some pearl couscous on which to serve it and both Amy and I were in heaven. You can thank Better Homes & Gardens for the recipe.

Ingredients

2 Tbsp. peanut oil

2 tsp. Sugar

2 tsp. Yellow or black mustard seeds

2 tsp. Grated fresh ginger (or squeazy ginger)

1 ½ tsp. Ground turmeric

1 ½ tsp. Ground cumin

1 tsp. Ground coriander

½ tsp. Salt

¼ tsp. Crushed red pepper

3 or 4 carrots

1 small head of cauliflower broken into florets

Directions

Preheat oven to 425. Line a 15X10X1 inch baking pan with foil; set aside. In a large bowl stir together everything but the vegetables and then toss in the carrots and cauliflower.

Put it on the pan and roast for 30 minutes, stirring twice. 

The recipe says the vegetables are only 146 calories!