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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 170.8
  • Total Fat: 11.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 71.3 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 7.0 g
  • Protein: 5.5 g

View full nutritional breakdown of Curry Roasted Vegetables calories by ingredient
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Curry Roasted Vegetables

Submitted by: GORDONBE

Introduction

Cauliflower and broccoli brushed with a curry paste and roasted Cauliflower and broccoli brushed with a curry paste and roasted
Number of Servings: 4

Ingredients

    1 head cauliflower, broken up
    3 broccoli spears, broken up and stalks cut into bit size pieces
    3 garlic cloves, minced
    1 red onion, diced
    3 Tbs oil plus 1 Tbs curry powder (1 tsp each: onion and garlic powder optional)

Directions

Place the veggies on a shallow roasting pan in a single layer (you may need two pans).

Mix the oil and spices to brush on the veggies.

Roast at 375F for up to 1.5 hours (turn every 30 min) or until the veggies have browned. Serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user GORDONBE.






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