Sheet Pan Curry-Roasted Root Vegetables
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6
Calories: 561 kcal
Ingredients
Curry Seasoning
- 1 to 1-1/2 tsp. Himalayan pink salt
- 1 tsp. black pepper
- 1/4 cup avocado oil
- 3 to 4 tsp. curry powder
- 2 Tbsp. clarified ghee butter
- 3 tsp. thyme
- 1 tsp. crushed red pepper flakes
- 1/2 to 1 tsp. oregano
- 2 to 3 tsp. garlic powder or 6 cloves fresh garlic
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
Instructions
-
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.
Recipe Notes
- 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.
Nutrition Facts
Sheet Pan Curry-Roasted Root Vegetables
Amount Per Serving (1 g)
Calories 561
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g20%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 13mg4%
Sodium 302mg13%
Potassium 2594mg74%
Carbohydrates 98g33%
Fiber 17g68%
Sugar 16g18%
Protein 14g28%
Vitamin A 19399IU388%
Vitamin C 159mg193%
Calcium 161mg16%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.