Curried Cauliflower and Carrots
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 76.2
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 231.2 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 3.2 g
- Protein: 2.3 g
View full nutritional breakdown of Curried Cauliflower and Carrots calories by ingredient
Number of Servings: 6
Ingredients
-
2 teaspoons curry powder
1 teaspoon cumin
Kosher salt and freshly ground pepper
2 tbsp olive oil, plus more for topping
1 medium head cauliflower, cut into florets
2 carrots, peeled and cut into 1-inch chunks
1 red onion, cut into eighths
1 tablespoon finely chopped fresh flat-leaf parsley
Directions
Preheat the oven to 425 degrees F.
Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.
Serving Size: 4-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SINCOCK24.
Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.
Serving Size: 4-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SINCOCK24.