Curried Roasted Root Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Cauliflower - 1 headCarrots - 3Sweet Potatoes - 2 medium or 1 largeParsnips -1Turnips - 1Celery root - 2 medium or 1 largeBeets - 1 or 2Sauce:cumin seed - 1 tspcoriander seed - 1 tspcurry powder - 4 tsppaprika - 3 tspred wine - 1/2 cupred wine or cider vinegar 1/2 cupolive oil - 1/4 cup
Chop the vegetables into manageable pieces and put in a large bowl: Cauliflower into florets, carrots into 3/4" chunks, Sweet potatoes- slice in half lengthwise then approx 3/4" thick. Parsnips into 3/4" chunks, Turnips, celery root, beets - slice in half, then approx 1/2" thick.
Toast the cumin and coriander in a dry pan, grind and mix with the remainder of the dressing ingredients in a bowl and pour over the veggies, stir to coat. Spread the veggies in a large roasting pan or two. Split the remaining dressing proportionately between the pans. You don't want to pile it up too much as you want the veggies to crisp up a bit.
I put the pans in a cold oven and bring up to 425 degrees. I then set the timer for 20 minutes, stir and leave for another 20 minutes or so until the vegetables are done and the liquid has evaporated.
Take out of the oven and remove the veggies to a large bowl Deglaze the pan with a little water (or wine) and pour over the veggies. Stir and enjoy.
Serving Size: Makes 12 - approx 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user ESUSUW.
Toast the cumin and coriander in a dry pan, grind and mix with the remainder of the dressing ingredients in a bowl and pour over the veggies, stir to coat. Spread the veggies in a large roasting pan or two. Split the remaining dressing proportionately between the pans. You don't want to pile it up too much as you want the veggies to crisp up a bit.
I put the pans in a cold oven and bring up to 425 degrees. I then set the timer for 20 minutes, stir and leave for another 20 minutes or so until the vegetables are done and the liquid has evaporated.
Take out of the oven and remove the veggies to a large bowl Deglaze the pan with a little water (or wine) and pour over the veggies. Stir and enjoy.
Serving Size: Makes 12 - approx 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user ESUSUW.
Nutritional Info Amount Per Serving
- Calories: 127.4
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 56.8 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 4.3 g
- Protein: 2.5 g
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