Sheet Pan Aloo Gobi

• 총 시간: 22 minutes

재료

1 medium cauliflower (about 600g), broken into florets

1 large potato (approx. 300g), chopped into small cubes

2 medium carrots, chopped

or use 100g frozen or fresh peas instead)

4 garlic cloves, crushed or grated

1 tsp grated fresh ginger

1 tsp chilli powder

½ tsp smoked paprika

½ tsp turmeric

2 tsp ground coriander

1 tsp ground cumin

1 tsp sea salt (adjust after cooking if needed)

3 tbsp olive oil

Handful of fresh coriander leaves (optional, for garnish)

Juice of half a lemon

방향

Preheat the oven to 180°C fan / 200°C / 400°F / Gas mark 6.

Line a large oven tray with greaseproof paper or foil.

Chop your veggies into similar-sized pieces so they cook evenly.

In a large mixing bowl, add the chopped veggies, garlic, ginger, all the spices, salt and olive oil.

Mix everything well so the veggies are coated evenly. Use your hands or a spoon.

Spread the veggies onto the tray in a single layer — this helps them roast, not steam.

Roast for 20–25 minutes, or until the vegetables are golden and cooked through.

Once cooked, squeeze over fresh lemon juice, sprinkle with chopped coriander (if using), and serve hot.