Sheet Pan Curry-Roasted Root Vegetables

Level up your roasting skills with this roasted vegetables recipe. The rainbow of curry-flavored root veggies harmoniously shares a sheet pan, impressing guests with char, color, flavor and variety. Patiently dice and slice potatoes, peppers, onions, carrots, cabbage, cauliflower, leeks and mushrooms to about the same width. Throw in a can of chickpeas, and drench the mountain of legumes and vegetables in a mouthwatering curry seasoning of ghee, avocado oil, curry powder, red pepper flakes, oregano, garlic and thyme. Roast the root assortment for 45 minutes, flipping the vegetables halfway through, and serve with your choice of dipping sauces. (Tahini and coconut curry are recommended!)

0 from 0 votes

Print

Sheet Pan Curry-Roasted Root Vegetables

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6

Calories 561 kcal

Ingredients

Curry Seasoning

• 1 to 1-1/2 tsp. Himalayan pink salt
• 1 tsp. black pepper
• 1/4 cup avocado oil
• 3 to 4 tsp. curry powder
• 2 Tbsp. clarified ghee butter
• 3 tsp. thyme
• 1 tsp. crushed red pepper flakes
• 1/2 to 1 tsp. oregano
• 2 to 3 tsp. garlic powder or 6 cloves fresh garlic

Vegetables

• 2 large organic sweet potatoes
• 6 mini sweet peppers
• 2 yellow onions
• 4 large organic carrots
• 12 organic yellow baby potatoes
• 1/4 organic purple cabbage
• 1 can organic chickpeas
• 6 organic portabella mushrooms
• 1 bunch organic leeks
• 1/2 head organic cauliflower

Instructions

1. Preheat oven to 425 degrees F and cover two sheet pans with parchment paper.
2. Peel and cut vegetables to 1-inch thickness or consistent size of your preference.
3. In small bowl, mix together curry seasoning ingredients until combined.
4. In large bowl, begin coating a manageable portion of vegetables in curry seasoning, mixing with your hands. Arrange seasoned vegetables on sheet pan. Repeat until all vegetables are coated.
5. Bake 25 minutes, turn vegetables and bake 20 more minutes. Test vegetables with a fork to ensure vegetables are desired tenderness.

Recipe Notes

• Serve with tahini or coconut curry dipping sauces.
• For a vegan option, replace ghee with avocado oil.
• Grab these ingredients and more at Vitacost.com.

 

Nutrition Facts

Sheet Pan Curry-Roasted Root Vegetables

Amount Per Serving (1 g)

Calories 561 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 4g20%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 13mg4%

Sodium 302mg13%

Potassium 2594mg74%

Carbohydrates 98g33%

Fiber 17g68%

Sugar 16g18%

Protein 14g28%

Vitamin A 19399IU388%

Vitamin C 159mg193%

Calcium 161mg16%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.