Chutney Glazed Roasted Vegetables
A flavorful and healthy side dish that uses expired chutney as a glaze for roasted vegetables. The chutney adds a sweet and tangy flavor to the dish.
10
Prep Time (min)
25
Cook Time (min)
35
Total Time (min)
4
Servings
Ingredients
- 4 cups mixed vegetables (carrots, bell peppers, zucchini, etc.), cut into bite-sized pieces
- 1/2 cup expired chutney
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro, for garnish
Difficulty:Easy
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a large bowl, combine the expired chutney, olive oil, garlic powder, salt, and black pepper.
3
Add the mixed vegetables to the bowl and toss them in the chutney mixture until well coated.
4
Spread the coated vegetables evenly on a baking sheet.
5
Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
6
Remove from the oven and garnish with fresh cilantro before serving.