Coconut-Red Curry Roasted Vegetables

Ingredients:

• 1 large leek, sliced up to the dark green part (54)
• 1/2 lb. celeriac, peeled and diced (95)
• 1/2 lb. red bell pepper, seeded and diced (70)
• 1 large zucchini , quarted and diced (52)
• 1/2 lb. sweet potato, peeled and diced (204)
• 3 tablespoons coconut oil, softened (352)
• 2 teaspoons honey (43)
• 2 teaspoons minced fresh garlic (8)
• 2 tablespoons vegan red curry paste (120)
• 1/4 teaspoon salt (0)
• 1/2 cup chopped fresh cilantro (2)

Directions:

Preheat the oven to 400F.

Combine the vegetables in a large mixing bowl.  Whisk together the coconut oil, optional sweetener, garlic, curry paste and salt, and pour over the vegetables, stirring to coat evenly (the coconut oil will melt and spread significantly once in the oven, so don’t be worried if the mixture seems a little dry at first).  Place in a large baking pan or sheet pan and roast for 30-40 minutes, turning occasionally with a spatula to brown the vegetables evenly.  Remove from oven and toss with cilantro and lime juice before serving.

Yields 4 servings with 250 calories each