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Curry Roasted Vegetable Blend

Curry Roasted Veg Blend Recipe
Yield: 19 Servings (4 oz.)

Yield: 19 Servings (4 oz.)

Don't let the simplicity of this one fool you—perfect as veggie side dish, or serve it on some jasmine rice as a vegan entrée.

Ingredient Weight Measure
Curry powder 1 Tbsp.
Turmeric powder 1/2 Tbsp.
Garlic powder 2 tsp.
Kosher salt 2 tsp.
Black pepper, coarse grind 1 tsp.
Cayenne powder 1 tsp.
Simplot Simple Goodness™: Sonoma Vegetable Blend 8/3lb 48 oz.
Grape tomatoes 16 oz.
Chickpeas, canned, drained, rinsed (15.5 oz.) 1 can
Olive oil 2 fl. oz. 1/4 cup
Preparation Instructions:
Step 1
Preheat convection oven to 425°F.
Step 2
In a small bowl combine curry powder, turmeric, garlic powder, salt, pepper and cayenne pepper. In a large bowl, combine the vegetables, tomatoes and chickpeas. Drizzle with olive oil and toss with the seasoning mixture to coat. Spray a full-size sheet pan with pan release. Evenly spread the vegetables in a single layer on the pan. Bake in the oven for 20-25 minutes until cooked through and slightly charred.
Products used in this recipe