Roasted Veggies with Curry
This recipe was inspired by my May food box, which had broccoli so I sent Steve to pick up cauliflower and a sweet red onion (I was away in ThunderBay so he did the weekend shopping). Little did I know I’d be coming home with 5 large freezer bags worth of vegetables from work this week:
- 3-4 stalks of broccoli
- 1 head of cauliflower
- 1 red onion cut into ½” slices
- 1 Tbs garlic (about 5 cloves), chopped
- 1 Tbs curry powder
- ¼ tsp crushed red pepper flakes
- 2 Tbs vegetable oil
- pinch of salt
Heat the oven to 325F.
- Separate the florets and cut the stalks into 3″ lengths. Add to a shallow roasting pan.
- Whisk the spices and oil together and brush over the vegetables.
- Roast in the middle of the oven for 1 to 1½ hours. Stir at least once during roasting. They are done when tender and starting to brown – check for doneness with the tip of a knife. Garnish with fresh parlsey.
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