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Roasted Root Vegetables with Indian Curry and Cilantro

Prep Time: 7 minutes
Cook Time: 31 minutes
Servings: 4

Toasting curry powder and then mixing it with oil intensifies its multilayered taste. It contrasts nicely with earthy root vegetables, which are roasted in a hot oven to coax out their natural sweetness. A sprinkle of bright-tasting cilantro lends a refreshing component to the dish.


  • 1 1/2 tsp. Madras curry powder
  • 1/4 cup extra-virgin olive oil
  • Generous pinch of sea salt
  • Generous pinch of freshly ground pepper
  • 5 carrots, about 1 lb. total, peeled and cut into 1-inch pieces
  • 2 or 3 parsnips, about 1 lb. total, peeled and cut into 1-inch pieces
  • 1 or 2 turnips, about 1 lb. total, peeled and cut into 1-inch pieces
  • 1 large red onion, cut into 2-inch chunks
  • 8 large garlic cloves
  • 3 Tbs. coarsely chopped fresh cilantro


Preheat an oven to 500°F.

In a fry pan over medium heat, toast the curry powder, shaking the pan occasionally, until fragrant, about 1 minute. Remove the pan from the heat and immediately transfer the curry powder to a large bowl. Stir the oil, salt and pepper into the curry powder. Add the carrots, parsnips, turnip, onion and garlic, and toss to coat well.

Arrange the vegetables in a single layer on 1 or 2 rimmed baking sheets. Roast the vegetables, turning them once after 15 minutes, until they are just tender when pierced with a sharp knife, about 30 minutes.

Transfer the roasted vegetables to a warmed serving dish, sprinkle with the cilantro and stir gently to combine. Serve immediately. Serves 4.

Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).