Curried Roasted Root Veggies

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!

 
 Curried Roasted Root Veggies

Curried Roasted Root Veggies

 

Make this recipe? Tag @composednutrition + hashtag #composednutrition


Recipe

30 minutes | 6 servings

Ingredients

  • 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)

Directions

  1. Preheat oven to 425 degrees F.

  2. In a large mixing bowl combine chopped carrots, sweet potatoes, and potatoes.

  3. Add olive oil, curry powder, garam masala, garlic powder, salt, and pepper and mix to combine.

  4. 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.

  5. Top with ground almonds (optional).

  6. Enjoy!

Did you know I have a pantry guide? Download your Composed Kitchen: Stocked Pantry Guide to have all the staples on hand that I use most often in my recipes! 


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?