Curried Roasted Vegetables

Whether I’m in a hurry, having company, or just overjoyed that it’s ‘zucchini season,’ this is our all-time favorite roasted vegetables side dish. Toss some meat on the grill and you have minimal dishes and a complete meal! It only takes 15 minutes to prepare and the exotic aroma of the curry will have your mouth watering before the dish ever hits the table!

Step: 1

Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray or line with parchment paper.

Step: 2

Combine potatoes, zucchini, onion, olive oil, curry powder, and sea salt in a large mixing bowl; stir to blend well. Pour mixture into the prepared pan.

Step: 3

Bake in the preheated oven until vegetables are tender and roasted to desired doneness, about 1 hour, stirring every 15 minutes.

Per Serving: 316 calories; protein 5.7g; carbohydrates 42.5g; fat 14.6g; sodium 462.4mg.

The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, make sure for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do double-duty .