Curry Roasted Vegetables

My, my, my. Who knew healthy could taste so good? With start of Spring, brings the start of my “summer is coming” diet, which basically consists of lowering my calories and simple carbohydrates, and greatly increasing my vegetables, hence this roasted veggie recipe.

This recipe is so simple and so delicious and so easy, I just can’t get over it! You have to try it!
1 small sweet potato peeled, halved and sliced aprox. 1/4 in.
1 Yukon gold potato halved and sliced aprox. 1/4 in.
1 small zucchini sliced 1/4 in thick
1 red pepper coarsest chopped
1 large or 2 small carrots sliced 1/4 to 1/3 in. thick
1/2 large sweet yellow onion coarsley chopped
1 TBLS chopped garlic
2 TBLS olive oil
1 TBLS red curry paste


Preheat oven broiler on low. Prepare vegetables as stated above. Toss with olive oil, garlic, curry paste and sea salt.
Spread in one layer across cookie sheet or griddle heated to 400 degrees. Cover lightly with foil if using griddle. If using oven, place on top rack.
Allow to roast 10 to 15 minutes to desired doneness. Use spatula to flip vegetables once or twice throughout cooking time, to avoid scorching and to allow vegetables to cook evenly.
Serve warm, and indulge in this super healthy vegetable dish.


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