Indian Spiced Roasted Potatoes and Cauliflower

With the little guys coming in and out of the kitchen with mini vacuums, wheel barrows, and pint size cars, it is very difficult to spend 25 minutes standing at the stove top. This is why I am a huge fan of roasting--I can throw everything in the oven and play chaos patrol while dinner cooks. After travelling for ten hours on Monday (not complaining--it was a great trip!) I had to be innovative with dinner since I hadn't been grocery shopping. I came up with this Indian Spiced Roasted Potatoes and Cauliflower, which I could throw in the oven and then spend those valuable 25 minutes playing with my sweethearts. It turned out great, but the best part was that it was so easy!

Here's What You Need:
1 head of cauliflower, cut into florets
2 large yellow potatoes, diced
1/2 yellow onion, diced
1/2-1 cup of frozen peas (or frozen peas and carrots)
1 TBS of seasoning*
Extra virgin olive oil
Plain yogurt
Cilantro

Here's What You Do:
Preheat the oven to 450. Toss the onion, cauliflower, potatoes, and frozen peas together with about 1/4 cup of olive oil and 1 TBS of seasoning. (I used Penzey's Rogan Josh, but curry would be super too!) Bake for about 25 minutes, tossing often. Top each serving off with yogurt and a handful of chopped cilantro. A good dash of salt and a pepper too! (Serve over some great basmati or Indian flavored rice)

Kid Tip:

I suggest cutting everything very small and stirring into the rice. My three year old ate Indian--woo hoo!

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