Curry Roasted Vegetables Recipe

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Curry Roasted Vegetables
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Ingredients
8
Count
Nutrition
130
Calories
Total time
45
Minutes
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Ingredients:

  • 3 medium parsnips
  • 3 medium carrots
  • 1 large turnip
  • 1 medium sweet potato
  • 2 tbsp curry paste
  • 1 tbsp grated gingerroot
  • salt and pepper

Directions:

  1. Peel all vegetables and cut into sticks app. 1/2 inch thick by 2-3 inches long.
  2. Combine oil, curry paste and ginger. Add vegetables and mix together. Season with salt and pepper.
  3. Place vegetables on a baking sheet, in a single layer. Bake at 400 F, stirring once or twice, for 30-35 minutes or until vegetables are browned and cooked through.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 130.02 Kcal (544 kJ)
Calories from fat 89.62 Kcal
% Daily Value*
Total Fat 9.96g 15%
Sodium 88.62mg 4%
Potassium 228.87mg 5%
Total Carbs 10.25g 3%
Sugars 3.61g 14%
Dietary Fiber 2.52g 10%
Protein 1.04g 2%
Vitamin C 10.2mg 17%
Vitamin A 0.6mg 19%
Iron 0.8mg 4%
Calcium 25.7mg 3%
Amount Per 100 g
Calories 137.73 Kcal (577 kJ)
Calories from fat 94.93 Kcal
% Daily Value*
Total Fat 10.55g 15%
Sodium 93.88mg 4%
Potassium 242.45mg 5%
Total Carbs 10.86g 3%
Sugars 3.83g 14%
Dietary Fiber 2.67g 10%
Protein 1.11g 2%
Vitamin C 10.9mg 17%
Vitamin A 0.6mg 19%
Iron 0.8mg 4%
Calcium 27.2mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.9
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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