Chermoula

Curry Roasted Vegetables

Curry Roasted Vegetables

Ingredients

Makes 4 to 6 servings

• 2 large carrots, cut into 1/2-inch slices
• 2 medium parsnips, cut into 1/2-inch slices
• 1 medium russet potato, peeled and cut into 1-inch chunks
• 1 medium red onion, chopped
• 1/4 cup olive oil
• 1 1/2 tablespoons hot or mild curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces green beans, trimmed and cut into 1-inch pieces

Method

1. Preheat the oven to 425°F
2. Lightly oil a 9 x 13-inch baking dish and set aside
3. In a large bowl, combine the carrots, parsnips, potato and onion
4. Add the oil, curry powder, salt and pepper
5. Toss to coat the vegetables
6. Spread the vegetables in the prepared baking pan and roast until the vegetables are tender and browned, about 45 minutes
7. While the vegetables are roasting, steam the green beans until tender, about 7 minutes
8. During the last 10 minutes of roasting time, add the green beans to the roasting vegetables and stir to combine
9. Serve immediately