Curried Cauliflower and Carrots

Name: Curried Cauliflower and Carrots
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 2 teaspoons curry powder; 1 teaspoon cumin; Kosher salt and freshly ground pepper; 1/3 cup olive oil, plus more for topping; 1 medium head cauliflower, cut into florets; 2 carrots, peeled and cut into 1-inch chunks; 1 red onion, cut into eighths; 1 tablespoon finely chopped fresh flat-leaf parsley

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Level: Easy
Total: 50 min

Prep: 10 min
Cook: 40 min

Yield: 4 to 6 servings

Level: Easy
Total: 50 min

Prep: 10 min
Cook: 40 min

Yield: 4 to 6 servings

Ingredients

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2 teaspoons curry powder

1 teaspoon cumin

Kosher salt and freshly ground pepper

1/3 cup olive oil, plus more for topping

1 medium head cauliflower, cut into florets

2 carrots, peeled and cut into 1-inch chunks

1 red onion, cut into eighths

1 tablespoon finely chopped fresh flat-leaf parsley

Directions

Preheat the oven to 425 degrees F.
Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.