Curried Roasted Vegetables

Curried Roasted Vegetables.jpg

This is a free-form dish using whatever root vegetables you have on hand. The recipe calls for about an equal amount of each vegetable but you could use more of the ones you like best. Jerusalem artichokes can be a strange shape so use your judgment on how best to cut them. Sometimes they are better just cut in half. Serve with roast turkey breast, roast chicken or lamb. This reheats at 350 F for 10 minutes.

Serves 4 to 6


  • 3 medium parsnips, peeled
  • 3 medium carrots, peeled
  • 1 large white turnip, peeled
  • 8 oz (250 g) Jerusalem artichokes, peeled
  • 3 tbsp vegetable oil
  • 2 tbsp mild or medium curry paste
  • 1 tbsp grated ginger
  • Salt and freshly ground pepper


Preheat oven to 400 F.

Cut parsnips, carrots and turnip into batons ½-inch thick by 2 or 3-inches long. Cut artichokes into halves or quarters depending on size.

Combine oil, curry paste and ginger in a large bowl. Add vegetables and toss together. Season well with salt and pepper.

Place vegetables on 1 or 2 large baking sheets in a single layer.

Bake, stirring once or twice for 30 to 35 minutes or until vegetables are browned and cooked through.