Curry Roasted Vegetables
Need a simple but flavorful side dish for dinner? These curry roasted vegetables are sure to become a family favorite! Roasted vegetables are so easy to pair with a variety of proteins and starches to round out a meal.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Side, Side Dish
Cuisine: Indian-Inspired
Diet: Gluten Free, Vegan
Servings: 4 servings
Calories: 253kcal
Cilantro Yogurt Sauce (Optional)
For the Vegetables
Preheat the oven to 400 degrees Fahrenheit.
Add the vegetables, olive oil, and curry powder to a sheet pan and toss to coat. Bake for 30-35 minutes or until vegetables are fork tender.
- Storage: store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Great for meal prep! You can also freeze these roasted veggies for up to 3 months.
- Make it a meal: pair these roasted vegetables with your favorite grain and a protein like tofu, lentils, or chickpeas.
Serving: 1serving | Calories: 253kcal | Carbohydrates: 29g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 372mg | Potassium: 828mg | Fiber: 7g | Sugar: 10g | Vitamin A: 9903IU | Vitamin C: 156mg | Calcium: 98mg | Iron: 2mg