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Roasted Veggies with Edamame

Roasted Veggies with Edamame
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These roasted veggies are a true treat for the tate buds with a combination of sweet, savory and spicy flavors. Easy to make and loaded with functional foods like parsley, cilantro, turmeric and ginger, it’s the perfect veggie-based side dish or vegetarian entree!

Roasted Veggies with Edamame

Roasted Veggies with Edamame


  • 1 head cauliflower, chopped into small florets
  • 1 large sweet potato, cut into cubes
  • 1 can chickpeas, drained, rinsed, and patted dry
  • 3 cloves garlic, chopped
  • 1 tsp. curry powder
  • ½ tsp. turmeric powder
  • 1-2 dashes cayenne pepper
  • sea salt and pepper to taste
  • 2 Tbsp. Heinen’s avocado oil

Edamame Mix

  • 1 bag (12 oz.) frozen shelled edamame, thawed
  • ¼ Cup red onion, chopped
  • ½ Cup cilantro, chopped
  • 2 Tbsp. fresh lemon juice
  • Fresh grated ginger to taste


  1. Preheat oven to 400 degrees.
  2. Add veggies, chickpeas, and garlic to a large bowl and sprinkle with curry, turmeric, cayenne, and salt/pepper.
  3. Drizzle with avocado oil and toss to combine.
  4. Transfer to baking sheet and roast for 30 minutes.
  5. While veggies are roasting, stir all edamame mix ingredients together and set aside.
  6. When veggies are cooked, mix all ingredients together and serve!


Melanie Jatsek RD, LD

By Melanie Jatsek RD, LD

Heinen's Chief Dietitian, Melanie Jatsek, RD, LD believes that the answer to a strong, healthy and vibrant body lies within. As a published author with over 20 years of experience in wellness program development, health coaching and professional speaking, Melanie offers expert guidance through Heinen's Club Fx program to help customers take inspired action to build the healthy body they were meant to live in without giving up their favorite foods.

Recent Reviews

    1. Hi Deb, this recipe can totally fit in a diabetic meal plan. Per serving it contains about 20 grams of net carbohydrates. Pair it with a nice piece of grilled salmon or chicken and dinner is served! Enjoy!

  1. This recipe is delish! Served it at a dinner party and everyone loved it.
    Thank you Melanie !
    Linda Funk
    The Soyfoods Council

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