I had some extra vegetables in the fridge that needed to be used up. So I decided to whip up some quick roasted vegetables. I wanted to change it up so I decided to utilize some of my less used spices in the pantry. Like curry and turmeric. Oh my goodness the final product turned out to be a party of flavors in my mouth! Below is the simple recipe for these very tasty and versatile curry roasted vegetables.

// Curry Roasted Vegetables //

1 or 2 Japanese sweet potatoes diced

3 parsnips diced

1 head of cauliflower diced

1/2 tsp cumin powder

1/4 tsp turmeric powder

1/2 tsp curry powder

3 tbsp melted coconut oil

salt & pepper

Preheat the oven to 450. Place diced vegetables on a parchment paper lined pan. Pour coconut oil, and spices over the vegetables and toss with hands to coat and combine. Spread the vegetable out over the pan so that they are not piled up on top of one another. Place the vegetable mixer in the oven and roast for 25-30 minutes or until a fork can slide through the vegetables with ease.

Done!

These flavorful vegetables were a wonderful side dish next to chicken meatballs. They were even better the next day for lunch atop a bed of greens and topped with avocado and a pesto tahini dressing. You could even serve them up for breakfast in a scrambled egg hash!

Enjoy!

Love & Light, Christina