WARM CURRY ROASTED SHEET PAN VEGETABLE SALAD

íNGREDíENTS
olíve oíl spray

• 1 1/2 pounds peeled and díced sweet potato, 1/2-ínch cubes (from 2 large or 3 small)
• 2 red bell peppers, cut 1-ínch cubes
• 1 large red oníon, quartered and halved
• 2 tablespoons olíve oíl
• 1 1/2 tablespoons apple cíder vínegar
• 1 teaspoon cumín
• 1 teaspoon curry powder
• 4 cups broccolí florets
• 1/2 teaspoon kosher salt

For the salad dressíng:

• 2 tablespoons olíve oíl
• 1 1/2 tablespoons apple cíder vínegar
• 1 tablespoon honey
• 1 teaspoon kosher salt
• 1 teaspoon cumín
• 1 teaspoon curry powder

íNSTRUCTíONS

1. Preheat the oven to 400°F. Spray a large sheet pan wíth oíl.
2. Míx the sweet potato, red pepper and oníon wíth oíl, vínegar, cumín, curry powder and salt and toss well.
3. Transfer to the prepared sheet pan. Bake 20 mínutes, tossíng halfway untíl the vegetables begín to soften, add the broccolí (sprítz ít wíth olíve oíl) and cook 15 to 18 more mínutes, untíl the sweet potatoes are browned and tender.
4. Whíle the vegetables are cookíng, míx the salad dressíng together ín a large bowl.
5. Remove the roasted veggíes from the oven and whíle stíll hot, toss them ínto the large bowl wíth the salad dressíng.
6. Dívíde equally between 4 bowls.

Source: https://www.skinnytaste.com/warm-curry-roasted-sheet-pan-vegetable-salad/