Curried Sheet Pan Root Vegetables
Packed with flavor, these root vegetables are roasted on a sheet pan and ready to serve out of the oven. Don't miss these curried sheet pan root vegetables.
Ingredients
- 2 large carrots thickly sliced or cut into large sticks
- 1 large parsnip thickly sliced or cut into large sticks
- 2 large sweet potatoes peeled, chopped into 1-inch chunks
- 2 large white potatoes peeled, chopped into 1-inch chunks
- 1 red onion cut into 1-inch cubes
- 2 Tbs slivered almonds optional
- 1 15 oz can rinsed drained chickpeas optional if you want a protein-packed main course
- 1/4 cup olive oil
- 1 Tbs whole Cumin Seed
- 1 Tbs whole yellow Mustard Seed
- 1 Tbs Turmeric
- 1 Tbs lime juice
- 1 tsp ginger
- 3/4 tsp kosher salt
- 1 tsp hot smoked paprika
Instructions
- Preheat oven to 400 degrees.
- Cover sheet pan with parchment, or lightly coat with more olive oil.
- Combine all ingredients in a large bowl. My favorite bowl has a glass cover and I shake everything to coat all the vegetables.
- Spread all ingredients out evenly in the sheet pan.
- Bake until white potatoes are browning on the edges and vegetables begin to soften, about 35 minutes depending on your oven.*
Notes
*These vegetables took about 35 minutes in my oven to cook through. Cook to your desired softness. Test doneness by piercing a vegetable with a fork.
