India Roasted Root Vegetables

by Bethlyn Rider of Bethlyn’s Global Fusion
1075 NW Newport Ave. in Bend • 541-617-0513

Ingredients

Nonstick vegetable oil spray
1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
1 pound celery root (celeriac), peeled, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
2 red onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
1 bunch cilantro, leaves rough chop
1/2 cup olive oil
3 Tbsp sugar
3 Tbsp curry powder
¼ cup minced ginger
1 tsp crushed chili flakes
3 Tbsp sea salt
10 garlic cloves, peeled

 

Preparation

  1. Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season with all spices, and salt/pepper. Cilantro is added just before serving. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.

 

  1. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.

(Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)

 

  1. Transfer roasted vegetables to large bowl, toss in cilantro and then serve.

 

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