Curry Roasted Winter Vegetables

2 cups fresh pumpkin diced in 1 ½" pieces
1 cup turnips cut in 1" pieces
4 parsnips cut in ½" pieces
2 cups cauliflower cut in 2" pieces
1 onion roughly chopped
4 tablespoons coconut oil divided
1 tablespoon curry powder
1 tablespoon garam masala
2 teaspoons lemon juice
1 teaspoon ginger paste
1 ½ teaspoons salt (add additional to taste)

Heat the oven to 425F degrees.

Coat the chopped veggies in 3 tablespoons of the coconut oil and place on a large (11 x 17") parchment paper lined baking sheet.

Roast for 20 minutes, remove from the oven and set aside.

In the meantime, combine the remaining 1 tablespoon of coconut oil, curry powder, garam masala, lemon juice, ginger and salt in a bowl to make a sauce.

Coat the roasted veggies in the curry sauce mixture.

Place back in the oven and roast for an additional 10-15 minutes, or until vegetables can be easily pierced with a fork.

Add additional salt to taste (if desired) and serve immediately.

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