Quick Side: Garlicky Curried Vegetables

Here’s a quick and easy side dish you can throw together any night of the week, or to mix it up on the holiday table with some bright, vibrant spice flavors. You could easily use any vegetables you like, but I used a mix of cauliflower and broccoli florets. The garlic and curry pack a solid one-two flavor punch that will complement whatever else you’re serving. Really – this will go with almost anything, and will just add complexity and diversity to the palate. Give it a shot! Here you go.

WHAT YOU NEEDfullsizerender
* 1-2 heads each of broccoli and cauliflower, cut down into bite-sized florets
* garlic powder
* garlic salt
* curry powder
* olive oil

There are literally zero measurements to this recipe (how’s that for easy??). Eyeball this whole thing. Can’t go wrong.

Preheat your oven to 350F.

Spread the broccoli and cauliflower florets out on a baking sheet and drizzle with olive oil. Sprinkle the spices on generously, to taste. Shake the baking sheet around a bit, or use your hands to move everything around so that the spices and oil get distributed around to all the veggies.

Pop the baking sheet into the oven for 20-25 minutes. Serve hot. Enjoy!


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