I've always been a huge fan of roasting vegetables. It's such an easy way to bring out their natural sweetness and create a delicious, healthy dish. But sometimes, I find myself getting stuck in a rut, roasting the same old veggies with the same old seasonings. Sound familiar? So, a while back I was chatting with my neighbor, Maria, who lived in Thailand for several years. She told me how she made this super-simple dish when she didn't want to stand over the stove for long. That's when I decided to experiment with adding some red curry paste to my roasted vegetables, and let me tell you, it was a game-changer!
These Roasted Red Curry Vegetables are now a staple in my kitchen. The combination of the sweet roasted vegetables with the spicy, aromatic curry paste is simply divine. It's also a great way to use up whatever vegetables you have on hand – carrots, potatoes, cauliflower, broccoli, you name it! I’ve made it for potlucks, and even picky eaters seem to enjoy it! Plus, it’s incredibly easy to make. Just chop, toss, and roast!
Required Equipments
- Large Baking Sheet
- Mixing Bowls
- Whisk
- Spatula
- Measuring Cups and Spoons
Roasted Red Curry Vegetables: Frequently Asked Questions
Roasted Red Curry Vegetables
These roasted red curry vegetables are a flavor explosion! Roasting vegetables brings out the natural sweetness, and the red curry paste adds a spicy, aromatic kick. This easy recipe is perfect for a quick and healthy side dish or light meal.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Making sure it’s nice and hot will ensure the vegetables roast properly and get those lovely caramelized edges.
- While the oven is heating, prep the vegetables. Wash and chop all the vegetables into bite-sized pieces. Aim for roughly uniform sizes so they cook evenly. No one wants a half-raw carrot next to a perfectly roasted potato, ya know?
- In a large mixing bowl, whisk together the olive oil, red curry paste, soy sauce (or tamari for gluten-free), honey (or maple syrup for vegan), ginger, garlic, and a pinch of salt and pepper. This is where the magic happens! Taste it – does it need a little more spice? A touch more sweetness? Adjust to your liking.
- Add the chopped vegetables to the bowl with the curry mixture. Toss everything together until the vegetables are evenly coated. Make sure every little piece is glistening with that flavorful goodness. Don't be afraid to get your hands in there!
- Spread the coated vegetables in a single layer on a large baking sheet. Avoid overcrowding the pan; if necessary, use two baking sheets. Overcrowding will steam the vegetables instead of roasting them, and nobody wants that.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly browned. Halfway through, give the vegetables a toss to ensure even cooking. Keep an eye on them – every oven is different, and you don't want them to burn.
- Once the vegetables are roasted to perfection, remove them from the oven and let them cool slightly. While they're cooling, chop the fresh cilantro and squeeze the lime juice.
- Transfer the roasted vegetables to a serving bowl and garnish with fresh cilantro and a squeeze of lime juice. The cilantro adds a pop of freshness, and the lime juice brightens up the flavors.
- Serve immediately as a side dish or enjoy as a light meal. These roasted vegetables are fantastic on their own, but they also pair well with rice, quinoa, or noodles. You can even add them to a salad for an extra boost of flavor and nutrition.
📝 Notes
🍎 Nutrition
Calories: 200 kcal
Protein: 4 g
Fat: 10 g
Carbohydrates: 25 g
Fiber: 5 g
Calcium: 60mg
