Name: Indian Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 8 ounces cauliflower ((1/2 a medium - large head)); 6 ounces green beans, (sliced); 4 ounces whole mushrooms, (quartered); 1/2 cup tomato puree; 2 tablespoon olive oil, (ghee, or melted butter); 2 teaspoons fresh ginger, (minced); 1 clove garlic, (minced); 1/2 teaspoon chile powder ((pure ground chiles)); 1/4 teaspoon garam masala; 1/4 teaspoon tumeric; salt and pepper to taste; sliced green onion; chopped cilantro; Siracha is wonderful on this! (optional)

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This vegetable dish is roasted in a flavorful Indian spiced tomato sauce. Low carb veggies make this the perfect replacement for aloo gobi and suitable for any ketogenic diet.

THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.

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Do any of you have a cookbook that you return to again and again? A cookbook that provides endless inspiration as well as fabulous recipes? I have one such book – Complete Indian published by Hamlin.

If you page through the book you will find handwritten notes on many of the pages – notes where I have tweaked ingredients to better suit our tastes and daily carb counts. Notes that have slowly multiplies over the years.

And sometimes in a fit of boredom or creativity, I can’t decide which, I take one of those recipes and turn it on its head as I did for an Indian Spiced Flank Steak or these Indian Roasted Vegetables.

I admit to dropping the ball most nights with our vegetable sides. It’s common to see the same tired steamed vegetables accompanying our entries again and again. It’s partly due to lack of energy and enthusiasm on my part and often lack of organization. Oh, yeah, that’s a BIG one. But two things have inspired me recently to improve our weeknight-veggie-side-situation.

The first thing that has breathed new life into our sides is “sheet pan meals”, where everything cooks at once on a cookie sheet. The person who started the trend – genius! Since the cooking temperature for these babies is commonly 400-425F, we won’t be enjoying them too often when the weather turns hot.

The second thing that has inspired my cooking lately is Pinterest and the fact that more people are cooking from scratch, using healthy, whole food ingredients. And the pictures are amazing! I wonder if people will look back in 20 years and say, “Hey, remember when home cooks decided they were food experts and everyone was taking pictures of their food and starting food blogs?” Who knows, maybe it will still be a thing…

Today I’m bringing you a healthy vegetable side with great international flavor – Roasted Indian Vegetables. The spice mixture is borrowed from a traditional Indian dish for Aloo Gobi, which is a wonderful side of cauliflower and potatoes. It’s sautéed in a pan and can be prepared wet or dry.

I absolutely adore aloo gobi. It’s one dish I always make room for on my plate when we go out to our local Indian Buffet. (Okay, it’s a tiny portion, but I do partake of those potato carbs, take responsibility for them, and move on with my life!)

In the spirit of sharing one of my favorite dishes with you, I developed my own low carb recipe for Aloo Gobi with roasted mixed vegetables: cauliflower, green beans, and mushrooms. To keep the mixture moist in the oven, I used tomato puree as the flavor medium for the masala (a mixture of spices). Instead of standing in front of a hot stove, this healthy low carb vegetable dish cooks in the oven.

These low carb roasted vegetables are perfect for a simple side of chicken or fish, which can cook with the vegetables as a sheet pan meal or be cooked separately (grilled is perfect!). I have also enjoyed leftover roasted vegetables with my morning eggs! Yummy! But because the vegetables are so flavorful, it’s best to let them be the star. Serve with a dry Reisling if you desire.

These terrific Indian Roasted Vegetables are 6 net carbs per serving