Roasting is one of my most favorite ways to cook, particularly in the fall and winter. Enjoy this flavor-packed vegetarian, vegan and paleo dish. Its gluten and dairy-free, too!
What You’ll Need:
1 head of broccoli, cut into pieces
1/2 cauliflower, cut into pieces
1 cup mushrooms, sliced
2 cups Brussels sprouts, sliced in half
1 can garbanzo beans (chickpeas), drained and rinsed
3 Tablespoons olive oil
1 Tablespoon curry powder
1 teaspoon garlic powder
1 teaspoon tumeric
Sea salt and freshly ground pepper, to taste
Olive oil spray
What to Do:
Preheat oven to 425 degrees.
In a large bowl, combine all vegetables and beans. Add olive oil, curry powder, garlic powder, tumeric and salt and pepper; toss until well-combined.
Spray a large baking sheet with olive oil spray. Add veggies to pay, and spread evenly.
Roast 30 minutes, turning vegetables after 15 minutes of roasting.
