This is a simple, straight forward roasted veggie dish until you get to the spice. Vadouvan is a French curry spice and if you haven’t had it yet, you are in for a treat. This smoky and slightly sweet spice has no heat, just tons of flavor. It is unlike anything you may have tried before.
Vadouvan has all the traditional spices of most curries (minus the heat) plus garlic and onion. While most curries are spicy, this French version is just a mellow and delicious mix of spices. This recipe is a great introduction to the spice. If you like it, try my Vadouvan Stuffed Rigatoni or my Vadouvan Vegetable and Goat Cheese Flatbread recipes.
A couple of tips for making this perfect every time:
1. Cut all the vegetables the same size so they cook evenly.
2. Make sure all the veggies are coated with the olive oil and tossed well with the seasoning. This way, every mouthful is delicious.
3. Line your baking sheet for easy clean up. Parchment paper or tin foil will do the trick so there is no heavy duty cleaning later.
BTW, these are great the day after too. I’ll toss some on a salad or on a flatbread with some cheese for an easy lunch. You can also add leftover veggies to pasta for a great veggie boost.
While these veggies are perfect on their own and perfect with roast chicken or salmon, I really like the pop of pomegranate seeds sprinkled on top and a side of Greek yogurt to dollop on top or dip my veggies in. (Kind of like the sour cream on a baked potato!). Give it a try. With the toppings, it makes a great lunch too.
Be sure to check out my other side dish recipes for more inspiration.
Vadouvan Roasted Veggies
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Small Potato, peeled and cut into chunks
- 1 Small Sweet potato, peeled and cut into chunks
- 1 Cup Baby carrots
- 1 Small Onion, cut in half, then cut into thick half moons
- 1 Cup Butternut squash, cut into chunks
- 1 Red bell pepper, large chunks
- 1 Zucchini, cut in half, then sliced into thick half moons
- 3 Tbsps. Olive oil
- 1 Tbsp. Vadouvan spice
- Kosher salt and fresh ground black pepper to taste
- 2 Tbsp. Flat leaf parsley, chopped
- Pomegranate Seeds (optional)
- Fat-free Greek yogurt (optional)
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or tin foil.
- Place all the cut veggies into a bowl and drizzle with the olive oil. Add the vadouvan, salt and 20 grinds of fish black pepper. Toss to coat.
- Pour onto the prepared sheet pan and roast in the oven for 35 -40 minutes. Stir the veggies about half way through the cook time.
- Remove from oven and taste. If needed, add more salt and pepper and serve in a large vegetable bowl or on a platter. Sprinkle with the chopped parsley.
- Completely optional but I like sprinkling pomegranate seeds on top and a side of Greek yogurt on the side. Enjoy.
