Roasted Curried Cauliflower and Carrots with Dried Apricot and Chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/2 c. dried apricots, chopped1 tsp. curry powder1 tsp. tumeric10 carrots, cut into rounds1 head cauliflower, broken into bite size pieces2 tbsp. olive oil1 tsp. salt1 can garbanzo beans, rinsed
1. Heat oven to 400 degrees. Wash carrots and cauliflower.
2. Mix vegetables with salt, spices, and olive oil. Roasted on rimmed baking pan for 30 minutes, or until browned and tender.
3. Mixed roasted vegetables with dried apricots and garbanzo beans. Serve warm or cold.
Serving Size: Makes 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user SHOPPER137.
2. Mix vegetables with salt, spices, and olive oil. Roasted on rimmed baking pan for 30 minutes, or until browned and tender.
3. Mixed roasted vegetables with dried apricots and garbanzo beans. Serve warm or cold.
Serving Size: Makes 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user SHOPPER137.
Nutritional Info Amount Per Serving
- Calories: 126.2
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 261.9 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 5.5 g
- Protein: 3.7 g
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