Curried Roast Vegetables Recipes

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CURRIED ROASTED CARROTS



Curried Roasted Carrots image

Sweet and spicy, these curried roasted carrots taste like vegetable candy.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Time 40m

Yield Serves 4-6

Number Of Ingredients 5

2 pounds medium carrots, peeled and sliced into thirds on the diagonal
3 tablespoons extra virgin olive oil
1 tablespoon curry powder
½ teaspoon kosher salt
1 tablespoon honey, or to taste

Steps:

  • Set oven rack in middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
  • Toss carrots with olive oil, curry powder and salt directly on baking sheet until evenly coated. Roast, stirring with a rubber spatula a few times to prevent sticking and burning, until tender, 25-30 minutes. Toss roasted carrots with honey directly on baking sheet. Taste and add more salt, pepper or honey if desired.

Nutrition Facts : Calories 136, Fat 7g, Carbohydrate 33g, Protein 4g, SaturatedFat 1g, Sugar 10g, Fiber 5g, Sodium 299mg, Cholesterol 0mg

CURRY ROASTED VEGETABLES



Curry Roasted Vegetables image

This is our favorite way to cook root vegetables. It's easy and pretty versatile - works well with whatever root veggies you have around.

Provided by Pimienta

Categories     Yam/Sweet Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 medium parsnips
3 medium carrots
1 large turnip
1 medium sweet potato
3 tablespoons vegetable oil
2 tablespoons curry paste
1 tablespoon grated gingerroot
salt and pepper

Steps:

  • Peel all vegetables and cut into sticks app. 1/2 inch thick by 2-3 inches long.
  • Combine oil, curry paste and ginger. Add vegetables and mix together. Season with salt and pepper.
  • Place vegetables on a baking sheet, in a single layer. Bake at 400 F, stirring once or twice, for 30-35 minutes or until vegetables are browned and cooked through.

Nutrition Facts : Calories 161.1, Fat 10.8, SaturatedFat 1.4, Sodium 81.9, Carbohydrate 16, Fiber 4.2, Sugar 5.4, Protein 1.8

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