Curried Roasted Winter Vegetables

Curried Roasted Winter Vegetables

Curried Roasted Winter VegetablesCurried Roasted Winter Vegetables

I use vindaloo curry powder from Frontier to season my Curried Roasted Winter
Vegetables! My Curried Roasted Winter Vegetables include organic Delicata winter
squash, organic parsnips, organic shallots, organic tomatillos, fresh snipped sage
leaves, extra virgin olive oil, salt and pepper and of course the star seasoning Vindaloo
curry powder! My Curried Roasted Winter Vegetables is a delicious and simple to
prepare vegetarian meal or vegetable side dish! I use the left overs in another unique
grain salad with black rice! See my next recipe post to learn more!
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2-3 organic Delicata Squash, cut in half lengthwise, seeded and cut into one inch strips
3 organic parsnips, sliced into two inch sticks
4 organic shallots, peeled and sliced
4 organic tomatillos, quartered
1/2 cup of fresh snipped safe leaves
Drizzle if olive oil
1 tablespoon Vindaloo curry seasoning
Salt and pepper to taste
Preheat oven to 425 degrees Fahrenheit
On a large baking sheet assemble the vegetables
Season heavily with Vindaloo curry seasoning
Drizzle with olive oil
Season with Himalayan salt and pepper
Pop into oven and roast for 25 minutes until vegetables are browned and softened
Transfer to a serving platter
Serve as a vegetarian meal with rice
Or use as a delicious vegetable side dish with a meat entrée
If you have any leftover vegetables, combine with black rice for a yummy grain salad
See next recipe post!

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