Ingredients
The following ingredients have 4 Servings
- 1 1/2 tsp. Madras curry powder
- 1/4 cup extra-virgin olive oil
- Generous pinch of sea salt
- Generous pinch of freshly ground pepper
- 5 carrots, about 1 lb. total, peeled and cut into 1-inch pieces
- 2 or 3 parsnips, about 1 lb. total, peeled and cut into 1-inch pieces
- 1 or 2 turnips, about 1 lb. total, peeled and cut into 1-inch pieces
- 1 large red onion, cut into 2-inch chunks
- 8 large garlic cloves
- 3 Tbs. coarsely chopped fresh cilantro
Instruction
- Preheat an oven to 500°F.
- In a fry pan over medium heat, toast the curry powder, shaking the pan occasionally, until fragrant, about 1 minute. Remove the pan from the heat and immediately transfer the curry powder to a large bowl. Stir the oil, salt and pepper into the curry powder. Add the carrots, parsnips, turnip, onion and garlic, and toss to coat well.
- Arrange the vegetables in a single layer on 1 or 2 rimmed baking sheets. Roast the vegetables, turning them once after 15 minutes, until they are just tender when pierced with a sharp knife, about 30 minutes.
- Transfer the roasted vegetables to a warmed serving dish, sprinkle with the cilantro and stir gently to combine. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>New Flavors for Vegetables</i>, by Jodi Liano (Oxmoor House, 2008).
