Curry Roasted Vegetables | The Leaf
Let the autumn harvest shine on your dinner table with a simple side dish that features the season's finest. Try our Curry Roasted Vegetables!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at leaf.nutrisystem.com.
Ingredients
- 3 cups cauliflower florets
- ½ cup red onion, chopped
- 2 cups red potatoes, halved
- 1 cup chickpeas, no salt added
- 1 cup carrots, sliced
- 2 Tbsp. olive oil
- ¼ tsp. black pepper
- 1 tsp. cumin
- 1 tsp. paprika
- 2 tsp. curry powder
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