Oven-roasted potatoes & parsnips with curry
Makes 6 to 8 servings
This easy-to-prepare dish takes oven-roasted vegetables one step further with fragrant curry seasoning. (For a variation, substitute other root vegetables for the parsnips.) Cut the vegetables into uniform-sized pieces for even cooking. Good with roasted meats, especially chicken or turkey.
5 large baking potatoes, scrubbed, cut into chunks
5 large parsnips, peeled, cut into chunks
6 large shallots, peeled
1 head garlic, cloves separated but unpeeled
1⁄4 cup (60 mL) extra-virgin olive oil
2 tbsp. (30 mL) curry powder, or to taste
Freshly ground black pepper, to taste
Preheat oven to 400˚F (200˚C).
Place potatoes, parsnips, shallots and garlic in a large mixing bowl. Add oil, curry powder and pepper; toss until well coated.
Transfer to a roasting pan and roast in oven for 45 to 60 minutes, tossing occasionally, until vegetables are cooked through, crusty and golden brown. Serve hot.