Roasted Vegetables with Cilantro Dressing
Prep Time15 mins
Cook Time30 mins
Total Time45 mins

Course: Main Course
Cuisine: Mediterranean
Keyword: Cilantro Dressing, Roasted Vegetables
 Servings: 4 people
 Calories: 298kcal
Roasted Vegetable Tray
2 carrots
½ sweet potato
1 potato
1 garlic head
1 red onion
½ broccoli
1 red bell pepper
1 green bell pepper
1 teaspoon curry powder
1 teaspoon sweet paprika
1 teaspoon cumin
1 tablespoon olive oil
Salt and pepper
Ingredients for the Cilantro Dressing
1 cup fresh cilantro
4 tablespoons extra virgin olive oil
1 tablespoon vinegar
1 teaspoon dijon mustard gluten-free
1 teaspoon maple syrup
Salt and pepper
Preheat the oven to 200Cº.
Wash and chop the carrots, sweet potato, broccoli, red and green pepper. Transfer the chopped vegetables into a baking tray.
Peel the red onion, finely slice it and add to the baking tray. Cut the bottom part of the garlic head and place it with the rest of the vegetables.
Add the curry powder, sweet paprika, cumin, olive oil and season with salt and pepper.
Bake for around 30-40 minutes, or until the vegetables are cooked and tender. Turn off the oven.
For the cilantro dressing, wash and chop the fresh cilantro and transfer to a blender. Add the olive oil, vinegar, mustard, salt and pepper and blend until you have a smooth consistency.
Pour the dressing on the top of the vegetables evenly, or transfer into a small bowl and serve on the side.
Calories: 298kcal | Carbohydrates: 31g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Sodium: 86mg | Potassium: 870mg | Fiber: 7g | Sugar: 9g | Vitamin A: 11148IU | Vitamin C: 146mg | Calcium: 87mg | Iron: 2mg

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