You can’t beat the convenience of one-pot/pan dishes, especially a lazy one like this medley of roasted vegetables seasoned with curry powder. It’s a scientific fact: the less prep work and clean-up needed, the more likely you are to commit to making a home-cooked meal. Well, maybe it’s not scientific. Just common sense!
Roasting is one of my favourite ways to cook vegetables, especially when the weather starts to get cooler. You don’t need much oil and the end product has a deep, rich flavour that can’t be replicated by other cooking methods.
Root vegetables are especially delicious roasted (think turnips, parsnips, sweet potatoes, carrots) as are members of the Brassica family (Brussels sprouts, cauliflower, broccoli and the like).
Roasted vegetables make a great side dish as is but can also be served as a taco filling along with some hot sauce and Greek yogurt, or over brown rice or quinoa for a hearty vegetarian lunch.
Ready to get roasting? Here are a few tips on how to get it right:
Cook at high temps >> If the oven temperature is too low, the vegetables won’t get crispy and browned. Instead, they’ll become soggy and moist. This has happened to me when I’m too impatient to let the oven heat up. The results are underwhelming to say the least! A temperature of 450ºF works for most vegetables.
Use the right pan >> For best results, use either a roasting pan (like the kind you cook a roast chicken or turkey in) or a basic baking sheet. I prefer the latter. I like to line my baking sheets with either high-temperature parchment paper or foil for the simple fact that it makes clean-up quick and easy. Who has time to scrub pans these days, anyway?
Cut vegetables to the right size >> Pieces that are too big will inevitably burn on the outside before the inside has a chance to cook through. This is especially true for sturdy root vegetables like potatoes. Make sure to cut them into uniform bite-sized pieces. It’s important that they’re all around the same size, otherwise the smaller pieces will burn and the larger ones will be undercooked on the inside.
When mixing vegetables as I did in this recipe, be sure to only combine ones with similar cooking times. You wouldn’t want to combine, say, quick roasting asparagus with something that takes much longer to cook, like potatoes. Otherwise, cook each vegetable separately on its own baking sheet so that you can adjust the cooking times properly for each.
Lube up the veggies in oil >> Tossing vegetables in a little bit of olive or canola oil before roasting helps prevent vegetables from sticking together and lets them get all crispy on the outside. I like to use canola oil spray because it evenly covers the veggies without weighing them down in excess oil.
Season, season, season >> Salt and pepper are musts when seasoning roasted vegetables before cooking, but there are many herbs and spices to choose from as well. Woody herbs like fresh rosemary, sage, oregano and thyme are excellent additions to roasted vegetables. They add great flavour and also make your house smell divine!
Arrange everything in a single layer >> Be sure to spread out vegetables in one even layer with a little bit of room around each piece. In other words, don’t crowd the pan! This allows the hot air to move around each individual chunk so that the vegetables roast, not steam. If needed, divide vegetables among two pans instead of crowding them onto one.
Move things around >> Halfway through roasting, you’ll want to turn the vegetables so that all sides have had a chance to be exposed to the hot oven air. To do this, simply shake up the pan so the vegetables roll around a little. Loosen any that are stuck to the bottom of the pan.
This curry roasted cauliflower and root vegetables recipe is as easy as they come. All you need to do is cut up the veggies, toss them with oil and spices and bake until golden brown on the outside and tender on the inside. Easy as pie!
Just be sure to cut the vegetables to the size specified in the recipe otherwise they won’t cook at the same rate. If you can’t find the extra mini potatoes, simply use diced regular potatoes.
- 1 head cauliflower, cut into florets
- 2 cups baby carrots, chopped
- 2 cups mini new potatoes (or 2 cups diced potatoes)
- 1 small onion, chopped
- 2 tbsp curry powder
- 1 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh flat-leaf parsley
- Pre-heat oven to 425°F. Place the cauliflower, carrots, potatoes and onion on a parchment-lined baking sheet (divide among two baking sheets if needed). Drizzle with oil, sprinkle with curry powder, season with salt and pepper and toss to combine. Spread out vegetables in a single layer and transfer to oven. Bake until vegetables are golden brown and fork-tender, about 30 minutes, tossing halfway through cooking. Sprinkle the parsley on top. Serve immediately.