When the days get shorter, the nights longer and the temperatures start to fall my cooking habits automatically switch from grilling to roasting and there one of my absolute favourite foods to roast are vegetables.
This recipe is quick, simple and really versatile because you can use almost any veggies you might have on hand. I always like to add some bell pepper no matter what because of the distinctive yet subtle flavour profile it adds. I prefer to use avocado oil but you can use a good quality EVOO too.
If you are not a big fan of Indian flavours then keep it simple and season with salt, pepper and a little garlic.
Serves: 4
Author: Cassie Elliott
Prep time: 15 minutes
Cooking time: 15 minutes
Assembly time: 5 minutes
Roasted Curry Vegetables
- 2 large carrots
- 1 small butternut squash, diced into 1″ cubes
- 1 head broccoli
- 1/2 head cauliflower
- 1 large white or yellow onion
- 1 red, orange or yellow bell pepper or a combination of all three
- 2 – 3 tablespoons of avocado or extra virgin olive oil
- 2 tablespoons Tikka Curry powder (you can use any curry powder mix you like)
- Preheat oven to 425 F. Make sure the rack is in the middle of the oven.
- Chop all vegetables to roughly the same size (this will ensure they cook evenly).
- Add to a large mixing bowl.
- Add oil and spices to vegetables and toss to coat evenly.
- Pour vegetables onto parchment paper lined baking sheet.
- Roast for 15 – 20 minutes or until just tender.
Remove from oven and serve.
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