Curried Roasted Vegetables recipe

All Recipes Side Dish Vegetables Squash Zucchini

Ingredients

cooking spray
4 medium potatoes, scrubbed and diced
1 large zucchini, diced
1 small onion, diced
¼ cup extra-virgin olive oil
1 tablespoon yellow curry powder
1 teaspoon sea salt

Nutrition Info

315.6 calories
carbohydrate: 42.5 g
cholesterol: : -
fat: 14.6 g
fiber: 6.4 g
protein: 5.7 g
saturatedFat: 2.1 g
servingSize: -
sodium: 462.4 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

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

Recipe Yield

4 servings

Recipe Note

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!

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