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Roasted Root Vegetables with Curry and Cilantro

Roasted Root Vegetables with Curry and Cilantro

Roasted Root Vegetables with Indian Curry and Cilantro

Everyone seems to have a go-to recipe for a roasted vegetables, but that sweet and toasty flavor can get boring after a while. This versions spices things up with earthy curry powder and bright cilantro, giving carrots, parsnips, and turnips and unexpected and amazing flavor. It might seem insane to use eight cloves of garlic, but keep in mind that the flavors mellows out while roasting.

 

Prep Time: 7 minutes 
Cook Time: 31 minutes 
Servings: 4

Ingredients:

  • 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

 

 

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, 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.

 

Toasting curry powder and then mixing it with oil intensifies its multi layered taste. It contrasts nicely with earthy root vegetables, which are roasted in a hot oven to coax out their natural sweetness. A sprinkle of bright-tasting cilantro lends a refreshing component to the dish.

You can use just about any type of root vegetable with this recipe. If you really want to get adventurous, try different types of curries as your spice base.

 

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