Months back, a dear moved far away on a new adventure life handed to her. Sad to see her go, but hoping life brings her great joy, we all made promises to keep in touch and that visits would happen. And, in this day and age, keeping in touch seems pretty easy with sites like facebook around. So I was amused one morning when she shared this link with the insistence that I make said goodies immediately. Chuckles were enjoyed and I stuffed the link away.
Then, in the beginning of July, one of those promised visits happened and, lo and behold, I delivered. Little did I know it would be the start of a thing. The first attempt followed the original recipe more or less. Then she returned home and made a version with cauliflower, broccoli, and zucchini. Then I started playing with the recipe and one thing led to another until I was looking at a plate that looked like this:
And I've fallen in love. Actually, my entire family has. Even the six-year-old regularly asks me to make "Nancy's veggies". I'm incredibly fond of what the toasted sesame seeds bring to the dish. Of course, hearing about original recipes and tweaks, it seems pretty obvious that you can try new things with it and see what you get. That said, I really love the veggie combo in this rendition and I think the seasoning combination is spot on. We've even been known to make a giant pan of this and just eat it for lunch!
I understand that the "curry" in this dish isn't anything like a traditional one, but that's some of the charm, too. Just a handful of great ingredients, tossed together (don't be afraid to get your hands dirty making it), and everything's on the table in about a half hour. Beyond that, your home will smell so good. Now, when I've got these veggies on hand, this is my go-to recipe for them. I'm sure I could make other things with them, but … why? Thanks, Nancy, for getting us all addicted to them! We miss you.
Curried Crack Roasted Veggies
- 1 small head of cauliflower, cut into bite size pieces
- 1 small head of broccoli, cut into bite size pieces
- 1/2 lb. baby red potatoes, cut into bite size pieces
- 1/3 c. olive oil
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 T. sesame seeds
Preheat the oven to 450 degrees and place a rack in the upper middle section of the oven. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
In a small cup or bowl, combine the oil and the spices and stir to combine. Place the veggies in a large bowl and pour the oil and spice mixture over them. Add the sesame seeds and toss with your hands to coat thoroughly. Spread the veggies across the lined baking sheet and then place them in the oven.
Roast the veggies for 20 minutes, until they are tender, slightly crisp, and browned on the edges. Remove them from the oven and serve them hot.
- Yields: Several cups of roasted vegetables, but it never seems like enough!
- Preparation Time: 30 minutes