Simple roasted veggies.
This is the perfect addition to any tray meal + also provides leftovers for the week to use in salads, bowl meals, eggs, tacos, as breakfast potatoes, as a side.
Warming spices, anti-inflammatory, nourishing, savory, sweet + spicy!
30 minutes | 6 servings
6 Carrots (Chopped)
2 Sweet Potato (Chopped)
2 Yellow Potato (Chopped)
2 tbsps Extra Virgin Olive Oil
1 tbsp Curry Powder
2 tsps Garam Masala
2 tsps Garlic Powder
Sea Salt & Black Pepper (To Taste)
Coconut Oil Spray
1/2 cup Almonds (Ground, Optional)
Preheat oven to 425 degrees F.
In a large mixing bowl combine chopped carrots, sweet potatoes, and potatoes.
Add olive oil, curry powder, garam masala, garlic powder, salt, and pepper and mix to combine.
Lightly grease a baking sheet with coconut oil spray. Transfer root veggies to baking sheet and bake for 20-25 minutes until lightly browned and crispy.
Top with ground almonds (optional).
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Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?