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+ servings
curry roasted vegetables in a sheet pan with green sauce.
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5 from 7 votes

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
Cook Time35 minutes
Total Time45 minutes
Course: Side, Side Dish
Cuisine: Indian-Inspired
Diet: Gluten Free, Vegan
Servings: 4 servings
Calories: 253kcal

Equipment

Ingredients

For the Vegetables

Cilantro Yogurt Sauce (Optional)

Instructions

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.

Cilantro Yogurt Sauce

  • Add all of the yogurt sauce ingredients to a single serving blender cup and puree until smooth.

Notes

  • 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. 

Nutrition

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