Curried Roasted Vegetables
Developed by Cleveland Clinic Wellness Editors
Serve this delicious, satisfying dish — with its bright, bold colors and flavors — to impress family and friends. It will make you feel like you’ve taken a detour to India. While it’s not the Mediterranean, the style of eating is the same — lots of fresh vegetables and healthy spices. The butternut squash and sweet potato are bursting with beta-carotene, the vegetable-derived form of vitamin A. Turmeric, in the curry powder, is recognized for its anti-inflammatory properties.
Yield: 8-10 servings
1 butternut squash, peeled and cut into 1⁄2 -inch chunks (2 cups)
3 cups sweet potato, scrubbed and cut into 3⁄4 -inch chunks
2 cups trimmed and quartered or halved Brussels sprouts
4 teaspoons extra virgin olive oil
3/4 cup no-sugar-added apple juice 2 teaspoons curry powder
1 teaspoon smoked paprika
1/4 cup chopped parsley
1. Heat oven to 400 degrees.
2. Arrange butternut squash, sweet potato and Brussels sprouts in a 15×10-inch baking pan.
3. Drizzle 2 teaspoons of oil and sprinkle 1⁄2 teaspoon of salt over vegetables; toss well to coat. Pour apple juice over vegetables.
4. Cover with foil and bake for 30 minutes.
5. Remove foil and cook for 10 minutes or until vegetables are browned and tender.
6. Sprinkle curry powder and paprika over vegetables; toss well and let stand 5 minutes.
7. Transfer vegetables to serving plate(s) and drizzle with remaining olive oil. Garnish with parsley.
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