Right before Ben and I met, when Sam was really little, we lived with my Granny. Both winters I lived with her she made roasted vegetables like these. She didn’t use curry powder and they were just as good. I just wanted to try them with the curry. She pretty much just used salt, pepper, and oil. I remember that she would make a whole pan of them, like this. There were so many that it seemed like they would last a week. But they were so good we would always end up eating almost the entire pan. I forgot about them for a long time until one day I came across this Roasted Vegetable Recipe on “Avocado Pesto”. It took me back to those days and I just had to make them. You could pretty much use any combination of tubers or root vegetables for this dish. I just used what my market had available.
Roasted Root and Tuber Vegetables with Curry Powder
Ingredients:
-2 small red potatoes (cut into bite sized pieces)
-1 large sweet potato (peeled and cut into bite sized pieces)
-2 large rutabagas (peeled and cut into bite sized pieces)
-1 large carrot (peeled and cut into bite sized pieces)
-7 small parsnips (peeled and cut into bite sized pieces)
-1 Tbsp. curry powder
-1 tsp. each S&P
-4 Tbsp. olive oil
Preheat your oven to 350° F. Line a baking sheet pan with foil backed parchment paper. Stir to combine curry powder, olive oil, salt, and pepper in a small bowl. In a large bowl toss all vegetables with seasoned olive oil until well coated. Pour vegetables out onto lined baking sheet. Roast vegetables for ~35 minutes at 350° F. Then turn oven up to 450° F and roast vegetables for another 10 minutes. Then EAT!!!
With what I have here in this recipe you could probably figure on 4 (~360 calories each) main dish servings or 8 (~180 calories each) side dish servings. My calories are going to be off because I did not weigh my vegetables. So this calorie estimate is extremely rough (on the conservative side). If you wanted to cut the calories even more you could cut out the olive oil and save 480 calories. Just spray your pan with a little cooking spray and mix your spices with 4 T. of water (to get them to stick to the vegetables). You will lose a little flavor and a lot of calories!
{Fit Recipe Friday}