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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (213g) Recipe makes 4 servings |
||
| Calories 210 | ||
| Calories from Fat 97 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.8g | 16% | |
| Saturated Fat 1.4g | 7% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 5.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 122mg | 5% | |
| Potassium 633mg | 18% | |
| Total Carbohydrate 28.1g | 9% | |
| Dietary Fiber 6.8g | 27% | |
| Sugars 8.8g | ||
| Protein 2.4g | 4% | |
Curry Roasted Vegetables
Recipe #169373 |
45 min |
15 min prep |
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By: Pimienta
May 24, 2006
This is our favorite way to cook root vegetables. It's easy and pretty versatile - works well with whatever root veggies you have around.
SERVES 4 -6
Ingredients
- 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
Directions
1
Peel all vegetables and cut into sticks app. 1/2 inch thick by 2-3 inches long.2
Combine oil, curry paste and ginger. Add vegetables and mix together. Season with salt and pepper.3
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.
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- Course > Side Dishes
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- Preparation > Time to Make > < 60 mins
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- Preparation > Simple > 3 or Less Steps
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
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