Products used in this recipe
Curry Roasted Vegetable Blend
Yield: 19 Servings (4 oz.)
Yield: 19 Servings (4 oz.)
Don't let the simplicity of this one fool you—perfect as veggie side dish, or serve it on some jasmine rice as a vegan entrée.
| Ingredient | Weight | Measure |
|---|---|---|
| Curry powder | 1 Tbsp. | |
| Turmeric powder | 1/2 Tbsp. | |
| Garlic powder | 2 tsp. | |
| Kosher salt | 2 tsp. | |
| Black pepper, coarse grind | 1 tsp. | |
| Cayenne powder | 1 tsp. | |
| Simplot Simple Goodness™: Sonoma Vegetable Blend 8/3lb | 48 oz. | |
| Grape tomatoes | 16 oz. | |
| Chickpeas, canned, drained, rinsed (15.5 oz.) | 1 can | |
| Olive oil | 2 fl. oz. | 1/4 cup |
Preparation Instructions:
- Step 1
- Preheat convection oven to 425°F.
- Step 2
- In a small bowl combine curry powder, turmeric, garlic powder, salt, pepper and cayenne pepper. In a large bowl, combine the vegetables, tomatoes and chickpeas. Drizzle with olive oil and toss with the seasoning mixture to coat. Spray a full-size sheet pan with pan release. Evenly spread the vegetables in a single layer on the pan. Bake in the oven for 20-25 minutes until cooked through and slightly charred.
