Curried Roasted Vegetables

577 of 1,000 Cookbook Challenge

Curried Roasted Vegetables p.387

INGREDIENTS:

2 large carrots, cut into ½-inch slices

2 medium parsnips, cut into ½-inch slices

1 medium russet potato, peeled and cut into 1-inch chunks

1 medium red onion, chopped

¼ cup olive oil

1 ½ tbls hot of mild curry powder

½ tsp salt

¼ tsp pepper

8 oz green beans, trimmed and cut into 1-inch pieces

DIRECTIONS:

- Preheat the oven to 425°F.

- Lighty oil a 9x13 baking dish, and set it aside.

- In a large bowl combine the carrots, parsnips, potatoes, and onions.

- Add oil, curry powder, salt, and pepper.

- Toss to coat.

- Spread the vegetables in the prepared baking pan.

- Roast until the vegetables are tender and browned, about 45 minutes.

- While vegetables are roasted, steam the green beans until tender, about 7 minutes.

- During the last 10 minutes of roasting time, add the green bean to the root vegetables, and continue cooking.

- Stir together.

- Plate and serve.

PERSONAL THOUGHTS:

The only down fall this dish is time. Prep and cooking time total to just under an hour. If you have the time to spare than the flavor of these will win over most veggie haters. The aroma alone is delicious and the freshness of the green beans helps to break up the thickness of the root vegetables. So yummy.

~~~ #LouisianaVegan