Ingredients
- 2 carrots, chopped
- 4 small red potatoes, quartered
- 1 sweet potato, thickly sliced
- 1 beet, thickly sliced
- 3 cups halved Brussels sprouts
- 1 cup cabbage, thinly sliced
- 1 bell pepper, thinly sliced
- 2 cups cauliflower, chopped
- 1 zucchini, sliced thick
- ½ tsp. salt
- 1 Tbsp. curry powder
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 375ºF. Line two baking sheets with foil or parchment paper.
- Bring about an inch of water to boil in a large pot over high heat. Place a steamer basket inside and add the carrots, potatoes, sweet potato, and beet. Reduce heat to medium-high, cover, and steam to soften slightly (4-5 minutes).
- In a large mixing bowl, combine steamed veggies and remaining veggies. Toss with salt and curry powder to coat.
- Spread veggies out on the prepared baking sheets and roast until tender (20-30 minutes).