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Oil-Free Roasted Vegetables | Minimalist Baker Recipes

Ingredients

• 2 whole carrots, halved lengthwise and chopped into large bites
• 4-5 red or yellow potatoes, quartered
• 1 large sweet potato, sliced into 1/4-inch rounds
• 2 cups Brussels sprouts, halved
• 1 bundle broccolini, roughly chopped
• 1 cup red or green cabbage, thinly sliced
• 1 bell pepper, thinly sliced lengthwise
• 1 small beet, sliced into 1/4-inch rounds (large rounds halved)
• 2 cups chopped cauliflower
• 1/2 zucchini or yellow squash, sliced into 1/4-inch rounds
• Sea salt to taste (~1/2 tsp)
• 1 Tbsp curry powder (or other seasoning of choice)
• Fresh lemon juice
• Cilantro or parsley
• Tahini

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