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Crisp mornings and clear days are bringing the best of early Winter.
Fresh leafy greens, bountiful root vegetables and brassicas.
Crisp mornings and clear days are bringing the best of early Winter. Fresh leafy greens, bountiful root vegetables and brassicas.
Curry Roasted Winter Vegetables

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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