Roasted Curried Carrots and Cauliflowers

From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital

Recipe Yields: 6 servings

Ingredients

•  1 head cauliflower, cored, chopped (about 4 cups)
•  2 cups carrots, sliced into 1/4 inch half moons
•  2 Tbsp grapeseed, or other high heat oil
•  1 1/2 tsp curry powder
•  1 tsp turmeric
•  3 tbsp olive oil
•  2 tsp apple cider vinegar
•  1/4 tsp salt to taste
•  Freshly crack black pepper to taste
•  1/2 cup chopped and toasted almonds

Directions

1.  Preheat the oven to 400°F.
2.  On one sheet pan, with parchment paper, spread cauliflower in one layer on the pan. Coat with 1 Tbsp oil. Salt to taste.
3.  On one sheet pan, with parchment paper, spread carrots in one layer on the pan. Coat with 1 Tbsp oil. Salt to taste.
4.  Roast in the oven for 40 minutes to 1 hour, or until slightly browned and tender.
5.  While roasting, in a small bowl, combine curry powder, turmeric, olive oil, apple cider vinegar. Whisk to combine, set aside. This is your curry vinaigrette!
6.  In a small pan over a medium flame, add the almonds to toast, or use a toaster oven making sure not to burn.
7. Remove vegetables from oven, and place them in a bowl while they are still warm.
8. Pour over the curry vinaigrette, and toss to combine. Let stand 5-10 minutes.
9. Serve sprinkled with toasted almonds.

Nutrition Facts

Recipe Yields: 4 servings

Note: Majority of the fat in this recipe comes from heart healthy polyunsaturated and monounsaturated fats.