Curry Roasted Vegetables Recipes
ROASTED VEGETABLES RECIPE BY TASTY
Here's what you need: brussels sprouts, pears, yellow onion, olive oil, salt, pepper, lemon wedges, honey, dried cranberry
Provided by Rie McClenny
Categories Sides
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F (230˚C).
- In a large bowl, add the Brussels sprouts, onion, olive oil, salt, and pepper, and mix to combine.
- Transfer to a parchment paper-lined baking sheet and add pears.
- Bake for 15 minutes. Stir once, then back for an additional 10-15 minutes, until the Brussels sprouts are golden brown and have started to crisp and the pears have caramelized.
- Squeeze the lemon over the Brussels sprouts and drizzle with the honey.
- Add the dried cranberries and stir to combine.
- Bake for an additional 25-35 minutes.
- Enjoy!
Nutrition Facts : Calories 215 calories, Carbohydrate 40 grams, Fat 7 grams, Fiber 8 grams, Protein 4 grams, Sugar 21 grams
CURRY ROASTED VEGETABLES
This is our favorite way to cook root vegetables. It's easy and pretty versatile - works well with whatever root veggies you have around.
Provided by Pimienta
Categories Yam/Sweet Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel all vegetables and cut into sticks app. 1/2 inch thick by 2-3 inches long.
- Combine oil, curry paste and ginger. Add vegetables and mix together. Season with salt and pepper.
- Place vegetables on a baking sheet, in a single layer. Bake at 400 F, stirring once or twice, for 30-35 minutes or until vegetables are browned and cooked through.
Nutrition Facts : Calories 161.1, Fat 10.8, SaturatedFat 1.4, Sodium 81.9, Carbohydrate 16, Fiber 4.2, Sugar 5.4, Protein 1.8
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