Roasted Curried Root Vegetables

Recipe By: Barb Biagioli

A flavorful fall side dish or a festive vegan meal, these roasted root veggies are delicious and perfectly spiced. Combine your favorite veggies with the curry spices and roast them up. It’s quick and easy and leftovers make for a great weekday lunch.

 Roasted Curried Root Vegetables Recipe

 Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes | Servings: 4 - 6

INGREDIENTS

  •  4 sweet potatoes, cubed

  • 6 carrots, cubed

  • 4 parsnip, cubed

  • 6 turnips, cubed

  • 1 red onion, half moons

  • 1 tbsp curry powder

  • 1 tbsp thyme

  • 1 tsp sea salt

  • Extra virgin olive oil, drizzle

 

INSTRUCTIONS

1.     Preheat the oven to 425. Prepare to baking sheets with parchment paper.

2.     Prepare your veggies. Place them in a large bowl with olive oil and spices. Toss to combine. Using a spatula, remove all oil and spices and dump the veggies onto the baking sheets.

3.     Place in the oven and roast for 25 to 50 minutes, until tender and browned. Every oven will be different and time will depend on the age and freshness of your root veggies.

4.     Remove the veggies from the oven and add sea salt to taste. Transfer to serving dish and enjoy!

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