Curry Roasted Vegetables

Curry Roasted Vegetables

INGREDIENTS:

• 1 can chickpeas, drained and rinsed
• 1/2 cup shelled edamame
• 1/2 red pepper, cut into small strips
• 1 yellow pepper, cut into small strips
• 1/2 bag of broccoli florets
• 1 tbsp red curry powder
• 2 tsp cilantro
• 1 tsp garam masala (optional)
• 1 tsp ancho chili powder (or regular)
• 1.5 tsp sesame seeds
• Olive oil

DIRECTIONS:

1. Preheat oven to 425.
2. Combine all veggies in a bowl. Drizzle with olive oil, add in seasonings and toss until evenly coated. Spread in a baking sheet or shallow pan.
3. Bake for 25-30 minutes, until vegetables are well roasted - chickpeas will have some carmelization.
4. Serve over brown rice.

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