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Jane Pierre: "Yum. Great to have oil-free roasted veggies. Prep…" Read More
15Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 whole carrots (halved lengthwise and chopped into large bites)
- 5 yellow potatoes (or red, quartered)
- 1 sweet potato (large, sliced into 1/4-inch rounds)
- 2 cups brussels sprouts (halved)
- 1 broccolini (bundle, roughly chopped)
- 1 cup green cabbage (or red, thinly sliced)
- 1 bell pepper (thinly sliced lengthwise)
- 1 beet (small, sliced into 1/4-inch rounds, large rounds halved)
- 2 cups cauliflower (chopped)
- 1/2 zucchini squash (sliced into 1/4-inch rounds)
- sea salt (to taste, ~1/2 tsp)
- 1 Tbsp. curry powder (or other seasoning of choice)
- fresh lemon juice
- cilantro (or parsley)
- tahini
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Reviews(1)
Jane Pierre 6 years ago
Yum. Great to have oil-free roasted veggies. Prepped everything beforehand. Took longer than the several minutes indicated for the potatoes and carrots to steam up but roasted well. Definitely add the herbs and freshly squeezed lemon juice.