Oil-Free Curried Roasted Vegetables - 3 Guiding Stars
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Don’t feel like you have to go out and buy all these different vegetables. This cooking technique is perfect for using up odds and ends of veggies you have in the fridge. Just remember to steam the starchy vegetables for a nice texture throughout the dish.


  • 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


  1. Preheat oven to 375ºF. Line two baking sheets with foil or parchment paper.
  2. 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).
  3. In a large mixing bowl, combine steamed veggies and remaining veggies. Toss with salt and curry powder to coat.
  4. Spread veggies out on the prepared baking sheets and roast until tender (20-30 minutes).
Nutritional analysis per serving: Calories 155; Total Fat 1g (1% Daily Value); Saturated Fat 0g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 280mg (12% DV); Total Carbohydrate 35g (12% DV); Dietary Fiber 7.5g (25% DV); Total Sugars 7g; Includes 0g Added Sugars (0% DV); Protein 6g; Vitamin D 0% DV; Calcium 6% DV; Iron 10% DV; Potassium 25% DV; Vitamin C 100% DV; Vitamin K 80% DV; Vitamin A 40% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/oil-free-curried-roasted-vegetables/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796