Recipe Details

'Tis the season for roasted vegetables!  We've taken select autumn vegetables, seasoned and roasted them to perfection, then finished the dish with the flavor-filled, taste duo of McCormick Culinary curry powder and ground cardamom in the ultimate flavor-packed, yummy in your tummy, yogurt sauce.

For the Roasted Autumn Vegetables:

  1. Preheat oven to 375F.
  2. Combine carrots and cauliflower florets with extra virgin olive oil, salt and freshly ground black pepper. Toss to coat.
  3. Line a sheet tray with aluminum foil. Spread mixture evenly and roast in oven for 12 minutes or until golden colored and fork tender.
  4. Remove from oven and hold hot.

For the Curried Cardamom Yogurt Sauce:

  1. In a bowl, combine all ingredients, except for the 1/4 cup extra virgin olive oil.
  2. Whisk in oil until emulsified. Let sit 1 hour or overnight.

For Assembly:

  1. Per portion, place 4 ounces of curried cardamom yogurt sauce on the plate. Top with carrot-cauliflower mixture.

CHEF’s TIP!

It is best to make the curried cardamom yogurt sauce first, before roasting vegetables.  Yogurt sauce can be made in advance and held overnight also.

This makes a great brunch item too!

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