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

Amount Per Serving
Calories 200
Fat 15g (68% calories from fat)
Saturated Fat 1.5g (7% calories from saturated fat)
Cholesterol 0mg
Sodium 140mg
Dietary Fiber 3g
Protein 5g
Carbohydrates 12g

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