![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaC91x3w3Aww_EGw8jgKvNpK-8tiKqOsoqbgfCq75uX9pytMKEgsw09LegIXgVfFKd62gEyJ_lAsCz9E9ApPCrjSyvHgPZ8h615p-huasII0646T1lI5Ja0QcHd4wq-iYID7rFiSeL0jlY/s1600/IMG_6030_sm.jpg)
Ingredients:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIvw0vGCSN6sn7il1Ize95OLtIspywhsJmvuGZgKJ5TQvtDf2lBCWWtP-niatLbT4RxeO1CbRgbldylPHblT8wO0J1qudBow5YgRA4L8SDDAZ488YUPvdoScCL4ud47LszSdB6T8wLIb51/s1600/v1.jpg)
Directions:
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, beets and garlic, and toss to coat well.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs9O6mlCPWIM_athHrzxZAEBINlwoRVq06B57eh2tIeFyqnf-ywDR0LLo8oayBLzaFCOlIm_jUR_OTeqcOQL_vYwg5iPC8mlHa2YHsQ6ZZNRDP-2BellX4P_usYP98oxmo-RAebCCv1CUq/s1600/IMG_6021_sm.jpg)
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 thyme and stir gently to combine. Serve immediately. Serves 4.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7x0juUZdropthHu2dJLmc6IUP0UXUVJEN18_mkhHCg0jtxFLTsE5Pyfn394F0Ns_4frGPAQza7_i1m8-hK5DqduE7eZgJM4RDubK-qBizsft9mHLATAci1srSnklNnwFtGLOA5sSnETz/s1600/IMG_6036_sm.jpg)
- 1 1/2 tsp. 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 2-inch pieces
- 1 or 2 turnips, about 1 lb. total, peeled and cut into 2-inch pieces
- 3 large beets, peeled and cut into 2-inch chunks
- 5 large garlic cloves
- 3 Tbs. coarsely chopped fresh thyme
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIvw0vGCSN6sn7il1Ize95OLtIspywhsJmvuGZgKJ5TQvtDf2lBCWWtP-niatLbT4RxeO1CbRgbldylPHblT8wO0J1qudBow5YgRA4L8SDDAZ488YUPvdoScCL4ud47LszSdB6T8wLIb51/s1600/v1.jpg)
Directions:
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, beets and garlic, and toss to coat well.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs9O6mlCPWIM_athHrzxZAEBINlwoRVq06B57eh2tIeFyqnf-ywDR0LLo8oayBLzaFCOlIm_jUR_OTeqcOQL_vYwg5iPC8mlHa2YHsQ6ZZNRDP-2BellX4P_usYP98oxmo-RAebCCv1CUq/s1600/IMG_6021_sm.jpg)
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 thyme and stir gently to combine. Serve immediately. Serves 4.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7x0juUZdropthHu2dJLmc6IUP0UXUVJEN18_mkhHCg0jtxFLTsE5Pyfn394F0Ns_4frGPAQza7_i1m8-hK5DqduE7eZgJM4RDubK-qBizsft9mHLATAci1srSnklNnwFtGLOA5sSnETz/s1600/IMG_6036_sm.jpg)
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