Curried Cauliflower and Carrots
Filed under
Vegetables
Servings: 4
Serves 4 to 6. Serve hot or at room temperature.
Ingredients
- 2 tsp Curry powder
- 1 tsp Ground cumin
- Kosher salt
- Black pepper, freshly ground
- 1/3 cup Olive oil, plus more for topping
- 1 head Cauliflower, medium, cut into florets
- 2 Carrot, peeled, cut into 1-inch chunks
- 1 Red onion, cut into eighths
- 1 tbsp Parsley, fresh flat-leaf, finely chopped
Directions
- Preheat the oven to 425 degrees F.
- Whisk the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
- Spread the vegetables on a foil-lined baking sheet, drizzle with the dressing and toss to coat.
- Roast until tender and browned, about 40 minutes, stirring halfway. Sprinkle with parsley and a drizzle of olive oil.