Description
A vibrant and flavorful dish featuring a medley of vegetables roasted on a sheet pan with a fragrant curry spice blend. Perfect as a main or side dish, this easy recipe brings bold Indian-inspired flavors with minimal effort.
Ingredients
1 large red bell pepper, seeded and cut into 1-inch pieces
1 large yellow bell pepper, seeded and cut into 1-inch pieces
1 medium red onion, peeled and cut into 1-inch chunks
2 medium carrots, peeled and sliced into 1/2-inch thick rounds
1 medium zucchini, sliced into 1/2-inch thick rounds
1 cup cauliflower florets
1 cup broccoli florets
3 tablespoons olive oil
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon lemon juice
2 tablespoons chopped fresh cilantro for garnish
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large mixing bowl, combine the olive oil, curry powder, ground cumin, ground coriander, turmeric powder, smoked paprika, cayenne pepper, kosher salt, black pepper, minced garlic, grated ginger, and lemon juice. Whisk until well blended.
Add the red bell pepper, yellow bell pepper, red onion, carrots, zucchini, cauliflower, and broccoli to the bowl with the spice mixture. Toss thoroughly to coat all the vegetables evenly.
Spread the coated vegetables in a single layer on the prepared sheet pan, ensuring they are not overcrowded to allow even roasting.
Roast the vegetables in the preheated oven for 25 to 30 minutes, stirring once halfway through, until they are tender and slightly caramelized on the edges.
Remove the sheet pan from the oven and transfer the vegetables to a serving dish.
Garnish with chopped fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes