Roasted Root Vegetables With Indian Curry And Cilantro
This aromatic and vibrant roasted vegetable dish is a feast for the senses. The Madras curry powder infuses the carrots, parsnips, turnips, red onion, and garlic with rich and enticing flavors. Roasting the vegetables at high heat results in tender and caramelized goodness that is further enhanced by a sprinkle of fresh cilantro. Enjoy this dish as a delightful side or even as a hearty main course.
— Constant Cookbook
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
Instructions
- 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. Serves 4.
- Adapted from Williams-Sonoma <i>New Flavors for Vegetables</i>, by Jodi Liano (Oxmoor House, 2008).
Yield
Serves 4.
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