"Roasting vegetables" are vegetables that are sturdy enough to roast in the oven for a long period of time. Roasting changes the texture and flavor of vegetables, making them taste delicious and often slightly sweeter.
When roasted at a high temperature and not overcrowded on the pan, cauliflower achieves a crispy, slightly charred texture. Even people who are not fans of cauliflower often enjoy it when prepared this way. The curry powder adds additional flavor, color and nutrients.
This is a framework recipe. You can substitute 1/2 pound of brussels sprouts (cut in half) or 1 head of broccoli for the cauliflower. You can also substitute any spice blend you'd like for the curry powder.
For garlic roasted brussels sprouts, check out our recipe HERE.
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Other roasting vegetables:
Peppers, beets, corn, yams, onion, carrots, celery, sweet potatoes, broccoli, chayote, summer squash, taro, eggplant, cherry tomatoes, turnips, kohlrabi, zucchini, parsnips, green beans, asparagus, rutabaga, cassava/yuca, sweet potato, kale, breadfruit, okra, potatoes