The recipe Curried Roasted Root Vegetables
Curried Roasted Root Vegetables recipe is a Indian Side Dish meal that takes 40 minutes to make. If you enjoy Indian for Side Dish, you will like Curried Roasted Root Vegetables!
Curried Roasted Root Vegetables
- What Course Is Curried Roasted Root Vegetables?
- How Long Does Curried Roasted Root Vegetables Recipe Take To Prepare?
- How Long Does Curried Roasted Root Vegetables Recipe Take To Cook?
- How Many Servings Does Curried Roasted Root Vegetables Recipe Make?
- What Are The Ingredients For Curried Roasted Root Vegetables Recipe?
- How Do I Make Curried Roasted Root Vegetables?
- What's The Nutritional Info For Curried Roasted Root Vegetables?
- What Type Of Cuisine Is Curried Roasted Root Vegetables?
- What Dietary Needs Does Curried Roasted Root Vegetables Meet?
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Yummy curried vegetables that roast in the oven, minimal fuss and muss. 
What Course Is Curried Roasted Root Vegetables?Curried Roasted Root Vegetables is for Side Dish. How Long Does Curried Roasted Root Vegetables Recipe Take To Prepare?Curried Roasted Root Vegetables takes 20 minutes to prepare. How Long Does Curried Roasted Root Vegetables Recipe Take To Cook?Curried Roasted Root Vegetables takes 40 minutes to cook. How Many Servings Does Curried Roasted Root Vegetables Recipe Make?Curried Roasted Root Vegetables makes 12 servings. What Are The Ingredients For Curried Roasted Root Vegetables Recipe?The ingredients for Curried Roasted Root Vegetables are: Cauliflower - 1 headCarrots - 3 Sweet Potatoes - 2 medium or 1 large Parsnips -1 Turnips - 1 Celery root - 2 medium or 1 large Beets - 1 or 2 Sauce: cumin seed - 1 tsp coriander seed - 1 tsp curry powder - 4 tsp paprika - 3 tsp red wine - 1/2 cup red wine or cider vinegar 1/2 cup olive oil - 1/4 cup How Do I Make Curried Roasted Root Vegetables?Here is how you make Curried Roasted Root Vegetables: Chop the vegetables into manageable pieces and put in a large bowl: Cauliflower into florets, carrots into 3/4" chunks, Sweet potatoes- slice in half lengthwise then approx 3/4" thick. Parsnips into 3/4" chunks, Turnips, celery root, beets - slice in half, then approx 1/2" thick. Toast the cumin and coriander in a dry pan, grind and mix with the remainder of the dressing ingredients in a bowl and pour over the veggies, stir to coat. Spread the veggies in a large roasting pan or two. Split the remaining dressing proportionately between the pans. You don't want to pile it up too much as you want the veggies to crisp up a bit.I put the pans in a cold oven and bring up to 425 degrees. I then set the timer for 20 minutes, stir and leave for another 20 minutes or so until the vegetables are done and the liquid has evaporated.Take out of the oven and remove the veggies to a large bowl Deglaze the pan with a little water (or wine) and pour over the veggies. Stir and enjoy. Serving Size: Makes 12 - approx 1 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user ESUSUW.What's The Nutritional Info For Curried Roasted Root Vegetables?The nutritional information for Curried Roasted Root Vegetables is:
What Type Of Cuisine Is Curried Roasted Root Vegetables?Curried Roasted Root Vegetables is Indian cuisine. What Dietary Needs Does Curried Roasted Root Vegetables Meet?The dietary needs meet for Curried Roasted Root Vegetables is Vegan |
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