Recipe: Sheet Pan Roasted Curry Vegetables

We absolutely love “sheet pan” meals, as the prep and cleanup is so easy. They’re also great for meal prep! Feel free to add a protein to the sheet pan for a complete meal. Some suggestions are cubed chicken, sliced steak, shrimp, or fish of choice. Keep in mind cooking times may vary depending on your oven, the size of the cubed/chopped veggies and proteins, if used, and always make sure the protein is completely cooked through.

Roasted Curry Vegetables with a Curry Dressing

(adapted from multiple sources)

Ingredients:

- 1 large sweet potato (cubed, skin on)

- 2 cups broccoli or cauliflower florets

- 1 ½ cups sliced red cabbage (or red peppers, brussel sprouts, or any other veggie of choice cut into 1” cubes)

- 1 large red onion (halved and quartered)

- 2 Tbsp avocado or olive oil

- 1 tsp curry powder

- 1 tsp ground cumin

- ¼-1/2 tsp sea salt (to taste)

- Black pepper (to taste)

Curry Dressing:

- 2 Tbsp olive oil

- 1 Tbsp apple cider vinegar

- ½ tsp sea salt (to taste)

- 1 tsp cumin powder

- 1 tsp curry powder

Directions:

- Preheat oven to 325

- Line a sheet pan with parchment (for ease of clean up).

- As different veggies cook for different times, (actual length of time will depend on oven variability as well as the size of the cubes of veggies), we will be roasting the veggies in “stages”

- First, toss the sweet potatoes with the avocado or olive oil, curry and cumin powder, salt and pepper to taste.

- Pop in the pre-heated oven for 15-20 minutes

- After 15-20 minutes the sweet potatoes should be fairly soft. Remove the pan and add the rest of the veggies, toss with a spoon and add a bit more avocado or olive oil if needed and desired

- Roast for an additional 20 minutes or so, to desired tenderness and the sweet potatoes are nicely browned.

- While the veggies are roasting, whisk the dressing ingredients together.

- After cooking, you may enjoy the veggies on their own, or drizzle the Curry dressing on top for additional flavor and richness.

Tips:

- Leftovers can be stored for up to 3 days and make a great side dish for protein of choice, as a component of a quinoa or salad bowl, and can be added to eggs for a delicious veggie filled omelet!

- The dressing can be used anywhere you would use salad dressing and can also be used as a marinade.