Curried Roasted Vegetables
Share recipe
Description
Whether I'm in a hurry, having company, or just overjoyed that it's 'zucchini season,' this is our all-time favorite roasted vegetables side dish. Toss some meat on the grill and you have minimal dishes and a complete meal! It only takes 15 minutes to prepare and the exotic aroma of the curry will have your mouth watering before the dish ever hits the table!
Ingredients
- cooking spray
- 4 medium potatoes, scrubbed and diced
- 1 large zucchini, diced
- 1 small onion, diced
- ¼ cup extra-virgin olive oil
- 1 tablespoon yellow curry powder
- 1 teaspoon sea salt
Directions
- 1. Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray or line with parchment paper.
- 2. Combine potatoes, zucchini, onion, olive oil, curry powder, and sea salt in a large mixing bowl; stir to blend well. Pour mixture into the prepared pan.
- 3. Bake in the preheated oven until vegetables are tender and roasted to desired doneness, about 1 hour, stirring every 15 minutes.
Nutrition Facts
serving: 4 servings
calories: 315.6 kcal
carbohydrates: 42.5 g
protein: 5.7 g
saturated fat: 2.1 g
sodium: 462.4 mg
fiber: 6.4 g
sugar: 3.8 g
Categories