This is our favorite way to cook root vegetables. It's easy and pretty versatile - works well with whatever root veggies you have around.
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Units: US | Metric
- 1Peel all vegetables and cut into sticks app. 1/2 inch thick by 2-3 inches long.
- 2Combine oil, curry paste and ginger. Add vegetables and mix together. Season with salt and pepper.
- 3Place vegetables on a baking sheet, in a single layer. Bake at 400 F, stirring once or twice, for 30-35 minutes or until vegetables are browned and cooked through.
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Nutritional Facts for Curry Roasted Vegetables
Serving Size: 1 (92 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 161.1
- Calories from Fat 97
- Total Fat 10.8 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 81.9 mg
- Total Carbohydrate 15.9 g
- Dietary Fiber 4.1 g
- Sugars 5.3 g
- Protein 1.7 g
The following items or measurements are not included: