Level up your roasting skills with this roasted vegetables recipe. The rainbow of curry-flavored root veggies harmoniously shares a sheet pan, impressing guests with char, color, flavor and variety. Patiently dice and slice potatoes, peppers, onions, carrots, cabbage, cauliflower, leeks and mushrooms to about the same width. Throw in a can of chickpeas, and drench the mountain of legumes and vegetables in a mouthwatering curry seasoning of ghee, avocado oil, curry powder, red pepper flakes, oregano, garlic and thyme. Roast the root assortment for 45 minutes, flipping the vegetables halfway through, and serve with your choice of dipping sauces. (Tahini and coconut curry are recommended!)
Sheet Pan Curry-Roasted Root Vegetables
- 2 large organic sweet potatoes
- 6 mini sweet peppers
- 2 yellow onions
- 4 large organic carrots
- 12 organic yellow baby potatoes
- 1/4 organic purple cabbage
- 1 can organic chickpeas
- 6 organic portabella mushrooms
- 1 bunch organic leeks
- 1/2 head organic cauliflower
Preheat oven to 425 degrees F and cover two sheet pans with parchment paper.
Peel and cut vegetables to 1-inch thickness or consistent size of your preference.
In small bowl, mix together curry seasoning ingredients until combined.
In large bowl, begin coating a manageable portion of vegetables in curry seasoning, mixing with your hands. Arrange seasoned vegetables on sheet pan. Repeat until all vegetables are coated.
Bake 25 minutes, turn vegetables and bake 20 more minutes. Test vegetables with a fork to ensure vegetables are desired tenderness.
- Serve with tahini or coconut curry dipping sauces.
- For a vegan option, replace ghee with avocado oil.
- Grab these ingredients and more at Vitacost.com.