Roasted Curry Vegetables

Tired of steamed vegetables and salad? Here’s a different way to get your veggies in, and the roasting gives them a sweeter flavour.

I will include one of my favourite combinations of veggies but feel free to get creative and make up your own (I got a tip today on the small turnips, so I’m going to try that one). I’m also going to test it out on the BBQ, so I can make it a summer favourite (when it’s too hot to turn on the oven), not just a winter one. I’ll let you know how that goes!

Roast Curry Vegetables
Ingredients:

1 c. cauliflower

1c. broccoli

1 red pepper

1 small onion (or 1/2 large onion)

1 sweet potato

1/2 mushrooms

1 c. carrots

olive oil

1 tsp curry powder (or to taste)

1 tsp cumin powder (or to taste)

Directions:

Preheat oven to 400 degrees. Chop veggies and put in a large bowl. Toss with olive oil, curry powder and cumin (or any combination of spices that you love). Transfer into a 9 x 13 pan (large enough so veggies aren’t layered). Bake in oven for about 45 minutes, or until veggies are tender.

That’s it, that’s all! So easy, so delicious and a great way to eat your veggies!

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2 responses to “Roasted Curry Vegetables

  1. Thanks Diane. We may just try this this weekend, along with a roasted chicken! Yummy.

  2. Sounds delicious…now I know what I’m doing with my veggies tomorrow night!!

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