Roasted Root Vegetables With Curry 4.000
Nov 12, 2008

Roasting is an easy way to cook vegetables without much hassle. Trimmed root vegetables, peppers, green beans, Brussels sprouts, even asparagus do fine with a light coating of oil, some salt and pepper and a quick roasting at 375 degrees or so.

Here, curry powder provides the spark needed to enliven a mix, with an apple thrown in for a hint of sweetness.

Some people like to make their own curry powder blends, but that requires a fresh supply of several spices. Take advantage of the many good commercially made curry powders that are available; just make sure the one you use for this recipe is fresh. Curry powder tends to lose flavor after about 3 months.

Servings: 4
  • 1 1/2 pounds mixed root vegetables, such as parsnips, carrots, radishes, winter squash, turnips and/or rutabagas, peeled, then cut into 3/4- to 1-inch chunks (about 4 cups)
  • 1 medium firm apple, such as Granny Smith, peeled, cored, then cut into 1-inch chunks (about 1 cup)
  • 2 tablespoons mild olive or vegetable oil
  • 1 teaspoon mild curry powder (see headnote)
  • About 1/4 to 1/2 teaspoon salt


Preheat the oven to 375 degrees.

Combine the vegetables, apple, oil, curry powder and salt to taste in a large bowl; mix well to distribute the seasonings and coat the vegetables evenly. Spread the vegetables and apple pieces on a rimmed baking sheet or in a shallow baking dish large enough to hold them in a single layer. Cover with aluminum foil and bake for 25 minutes.

Carefully remove the foil; use a spatula to turn the mixture. Roast uncovered for 15 to 25 minutes, until the vegetables are tender and lightly browned. (The apple pieces will be very soft.) If the vegetables are not done after 15 minutes, use the spatula to turn them again.

Transfer the vegetables to a serving bowl. Taste and adjust the seasoning as needed. Serve hot.

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From In Season columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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